| Recipes



Sunflower oil for greasing
1 pkt Smoked Salmon Superior 400g
100g Goat Cheese, broken into small pieces
3 tbsp snipped chives
3 large Avocados, peeled, stoned and finely chopped
3 tbsp Lemon Juice, fresh
Sweet Chilli Sauce for drizzling


Lightly grease 8 foil ramekins with the sunflower oil. Line with cling film, then salmon allowing plenty of overhanging.

Gently mix together the cheese, chives, and avocado with the lemon juice and plenty of seasoning . Spoon into the salmon lined ramekins, press down, fold the over lapping salmon, then cling film to seal the mixture. These can be either prepared the night before or at least left to chill in a fridge at for 4 hours before serving.

On the day gently lift terrines out of ramekins. Place terrines on a plate, serve with some baby salad leaves. Drizzle terrines with sweet chilli sauce.