Avocado and Smoked Fish Terrine
A fresh and zesty terrine with an easy lemony dressing.
|300 g||Smoked fish|
|250 g||Sour cream|
|¼ cup||Lemon juice|
|2 drops||Tabasco sauce|
|⅓ to taste||Ground black pepper|
- Remove skin and bones from smoked fish. Cut into 2cm pieces. Wash spring onions and chop finely. Place spring onions in the bowl of a food processor. Peel avocados, remove stones and place flesh in the processor.
- Add sour cream, lemon juice, Tabasco sauce, salt and pepper. Process to combine. Sprinkle gelatine over cold water, in a heatproof bowl, and leave to swell for five minutes.
- Micro-wave gelatine on high for 30 seconds or until gelatine is dissolved. Pour into processor and process to combine.
- Stir smoked fish through avocado mixture. Pour into a baking paper-lined 25 x 11cm loaf tin and refrigerate until set.
Serve with lemon drizzle and salad. For the Lemon Drizzle - mix lemon juice, avocado oil and salt together.