Smoked Salmon And Avocado Cream Cheese Terrines
1 pound of thinly sliced smoked salmon
2 medium-ripe (but firm) avocados
2 (8-ounce) packages light cream cheese
2 tablespoons sweet chili sauce
1/3 cup fresh squeezed lime juice
Salt and pepper to taste
1 cup extra-virgin olive oil
1 bunch of fresh dill weed
Caviar for garnish
Line four 1/2-cup molds with the smoked salmon, leaving approximately 1-inch overhang; place in refrigerator to chill while preparing the filling.
In a large bowl, combine avocados, cream cheese, chili sauce, lime juice, salt, and pepper; blend mixture well until it is a very smooth creamy texture. Place the mixture in the molds and fold the over hanging salmon over the top. Refrigerator for at least 4 hours.
In a glass jar, place the olive oil and 6 tablespoons of chopped fresh dill. Shake well and set aside to allow the flavors to infuse while the terrines are chilling.
When your guests are seated, turn each terrine out onto individual serving plates; drizzle with olive oil mixture and garnish with a spoon of caviar and a sprig of dill.
Excellent served with a white Riesling or Pinot Gris wine.
Makes 4 servings.
