Smoked Salmon & Avocado Terrines - cooking recipe

Ingredients

sunflower oil, for greasing
450 g thinly sliced smoked salmon
250 g cream cheese (eg philadelphia)
3 tablespoons snipped chives
3 large ripe avocados, peeled, stoned and finely chopped
3 tablespoons lemon juice
sweet chili sauce, for drizzling
baby salad leaves or rocket, and
vinaigrette, to serve

Preparation

Lightly oil 8 ramekins. Line well with cling film, then the sliced salmon allowing plenty of overhang.
Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning.
Spoon mixture into the salmon -lined ramekins, press down, fold over the overlapping salmon then the cling film to seal the mixture.
(Can be made the night before otherwise they should be chilled for at least 4 hours).
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.
Drizzle the terrine and plate with sweet chilli sauce.
Serve on their own or with toast.