Smoked Salmon With Creamy Herb Terrine

1. 1

   Line a 19 x 9cm loaf tin with plastic wrap. Empty cream cheese into a bowl and beat until smooth. Fold in lemon rind and juice, capers, chives and half of the whipped cream. Season with salt and pepper and set aside.

2. 2

   Mash avocado until smooth. Fold in remaining cream, lime juice and tabasco sauce. Season with salt and set aside.

3. 3

   Lay slices of smoked salmon over base to completely cover. Fill with half of the cream cheese mixture. Cover with a layer of smoked salmon and then half of the avocado mixture. Repeat layers, finishing with smoked salmon and press down firmly. Cover and refrigerate overnight.

4. 4

   Turn terrine out onto a serving platter and remove plastic. Cut into slices and serve with thin slices of toasted bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.