AVOCADO TERRINE WITH SMOKED SALMON

2 cups (500ml) Bulgarian yoghurt

2 tbsp (30ml) gelatine

¼ cup (60ml) water

3 tbsp (45ml) lukewarm cream salt and white pepper

1 cup (250ml) avocado, mashed squeeze of lemon juice

Tabasco sauce, to taste

For the Melba toast

8 slices white bread, crusts removed

80g smoked salmon small handful sprouts, to serve

For the terrine, place wet plastic wrap on the inside of 3 x 250ml loaftins, allowing it to overlap down the sides. Line a sieve with muslin cloth, spoon in the yoghurt and cover. Place in the fridge to drain for at least 4 hours.

Sprinkle the gelatine over the water in a small bowl and leave to bloom for 5 minutes. Heat the gelatine in the microwave on the defrost setting for a few seconds until melted. Mix through the cream and season to taste.

Mix the avocado, lemon juice and Tabasco together. Season to taste. Thereafter, mix a third of the cream mixture through the avocado mixture and spoon into the prepared loaf tins.

Add the rest of the cream mixture to the yoghurt and mix through. Carefully spoon it on top of the avocado mixture. Cover and set overnight.

Preheat the oven to 180°C. Roll the bread out with a rolling pin until flat, cut into small triangles and place on a baking tray. Bake for 10 minutes or until lightly golden around the edges. Cool on a wire rack.

When the terrine is set, turn out onto a serving plate. Curl the smoked salmon on top and sprinkle with sprouts. Serve with the Melba toast

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