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Tasty Thursday – Salmon & Avocado Recipe

By February 6, 2014June 6th, 20162 Comments

salmon and avocado recipes

Tasty Thursday - Salmon & Avocado Recipe
Serves: 4
  • sesame seed oil, for greasing
  • 300g thinly sliced smoked salmon
  • 100g package mild goat's cheese (crumbled)
  • 3 tbsp snipped chives
  • 3 large ripe avocados, finely chopped
  • 3 tbsp lemon juice
  • Drizzle Topping Mix
  • Organic chili mango chutney
  • White Wine Vinegar
  1. Lightly oil 8 small ramekins.
  2. Line with cling film
  3. Line the salmon (1 large or 2 smaller slices). Be sure to allow plenty of overhang.
  4. Mix together the cheese, chives and avocado with the lemon juice and seasoning.
  5. Spoon into the salmon-lined ramekins, press down, fold over the overhanging salmon.
  6. Cling film to seal in the mixture.
  7. Tip: Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
  8. On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film.
  9. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette.
  10. Drizzle the terrine and plate with organic chilli mango chutney mix.
  11. Serve on their own or with toast.

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