Ingredients Serves 4 150g Salmon, thinly sliced 100g Goats cheese 3 Hass avocados 3 tbsp chives, chopped 3 tbsp lemon juice Sunflower oil, for greasing Sweet chilli sauce Handful of salad leaves
Method 1. Grease the inside of 4 ramekins and line with cling film. 2. Lay the thinly sliced salmon over the cling film making sure that plenty hangs over the edge of the ramekins. 3. Cut the avocados into halves and remove the stones before slicing into small pieces. 4. Place the avocado, cheese, chives and lemon juice into a small bowl and mix together. 5. Season to taste 6. Spoon to avocado mixture into the ramekins making sure that it is firmly pressed down. 7. Fold over the overlapping salmon and Clingfilm to enclose the avocado mix. 8. Place the ramekins into the fridge for at least 5 hours. 9. Once cooled, remove the terrines from the ramekins and remove the cling film. 10. Place on a plate along with a handful of salad leaves. 11. Serve with the chilli sauce drizzled on the side of the plate. Recipe from Peruvian Hass Avocados