Avocado Terrine

1. 1

   Line a 4 x 9-inch loaf pan or terrine mould with 3 layers of parchment, extending 1 1/2 inches above the long sides. Brush top sheet with oil.

2. 2

   Process avocados and cream cheese in a food processor until smooth. Add spring onions, lemon juice, garlic and chili. Process again until well combined. Season to taste.

3. 3

   Transfer mixture to prepared pan and level the top. Press a piece of plastic wrap on to the surface and chill for at least 6 hours, or overnight.

4. 4

   Remove plastic and turn out on to a platter, removing all paper.

5. 5

   Combine parsley and pistachios in a small bowl and sprinkle over the terrine. Serve with olives, tomatoes and tortilla chips.

No additional tips available.