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

1 For the terrine, place wet plastic wrap on the inside of 3 x 250ml loaf tins, 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. 2 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. 3 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. 4 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. 5 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. 6 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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