Smoked Salmon, Goat’s Cheese and Avocado Terrine
- Oil for greasing
- 450g sliced smoked salmon
- 100g mild goat’s cheese, broken into small pieces
- 3 tbsp chopped chives
- 3 chopped avocados
- 3 tbsp lemon juice
- Salad and sweet chilli sauce, to serve
- Lightly grease 8 ramekins and line with cling film. Line with the sliced salmon, leaving plenty of overhang. Gently combine the cheese, avocado and chives with the lemon juice and some seasoning. Spoon into the ramekins, press down and fold over the remaining salmon. Seal with film and chill for at least 4 hours.
- Gently remove the terrines from the ramekins and remove the film. Place on plates with some salad leaves and sweet chilli sauce, and serve with toast.
20 mins
8 serving