Ingredients 500 -700 g smoked salmon
250 g Spreadable Cream cheese Grated rind and juice of a lemon
1 tbsp capers
1 tbsp chopped chives
¾ cup thickened cream, whipped
1 tbsp lime juice
Tabasco sauce -to taste
Line a 19 x 9 cm loaf tin with plastic wrap.
Put cream cheese in a bowl (I used Mixmaster) and beat until it is smooth. Fold in the lemon rind and juice, the capers, chives and half of the whipped cream. Season with salt and pepper, and leave aside.
Mash the avocado and fold in the remaining cream, lime juice and Tabasco sauce. Add some salt and leave aside.
Lay slices of smoked salmon over the base to completely cover it. Fill with half the cream cheese mixture.
Cover with another layer of smoked salmon, and then add half the avocado mixture.
Repeat layers, finishing with the smoked salmon.
Press down firmly, bring up the glad wrap to cover it, and refrigerate overnight.
Put a plate over the top of the terrine, and invert and it should come out easily as it is in the plastic wrap.
This is the end view
Remove the plastic and cut into slices and serve with thin slices of toasted bread.
I made a salad of grated apple, carrot, red cabbage, and sliced celery, spring onions, and added mayo and Wasabi mayonnaise.
It is quite a rich dish and I could only eat two slices -very tasty!