Avocado Terrine - cooking recipe

Ingredients

4 None ripe avocados, pit removed, peeled
1 lb cream cheese, at room temperature
2 tbsp finely chopped spring onions
1 tbsp lemon juice
2 cloves garlic, finely chopped
1/2 tbsp chili powder
2 tbsp fresh chopped parsley
2 tbsp chopped pistachios
None None kalamata olives, cherry tomatoes and tortilla chips, to serve

Preparation

Line a 4 x 9-inch loaf pan or terrine mould with 3 layers of parchment, extending 1 1/2 inches above the long sides. Brush top sheet with oil.
Process avocados and cream cheese in a food processor until smooth. Add spring onions, lemon juice, garlic and chili. Process again until well combined. Season to taste.
Transfer mixture to prepared pan and level the top. Press a piece of plastic wrap on to the surface and chill for at least 6 hours, or overnight.
Remove plastic and turn out on to a platter, removing all paper.
Combine parsley and pistachios in a small bowl and sprinkle over the terrine. Serve with olives, tomatoes and tortilla chips.