Smoked Salmon & Avocado Terrines

1. 1

   Lightly oil 8 ramekins. Line well with cling film, then the sliced salmon allowing plenty of overhang.

2. 2

   Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning.

3. 3

   Spoon mixture into the salmon -lined ramekins, press down, fold over the overlapping salmon then the cling film to seal the mixture.

4. 4

   (Can be made the night before otherwise they should be chilled for at least 4 hours).

5. 5

   When needed, gently unwrap the cling film, place a serving plate over the ramekin and turn over. Gently ease the ramekin and cling film from the terrines. Decorate the plate with baby salad leaves tossed in viniagrette.

6. 6

   Drizzle the terrine and plate with sweet chilli sauce.

7. 7

   Serve on their own or with toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.