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This wonderful
recipe was sent to me by Ruth Colson who lives in Launceston, Tasmania, Australia.
Check out all of Linda's great
Smoked Salmon Recipes
and
Caviar Recipes.
Learn all about
American Caviar
and also check out Linda's
Appetizer Recipes
for more great appetizer ideas.
To purchase
Caviar for
your upcoming party, check out
What's Cooking
America's Caviar Specials.
Smoked Salmon and Avocado Cream Cheese
Terrines
Recipe Type:
Appetizer,
Salmon,
Avocados,
Caviar
Yields: 4 servings
Prep time: 30 min
Ingredients:
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 freshly-squeezed
lime juice
Salt and pepper to taste
1 cup
extra-virgin olive oil
1 bunch of
fresh dill weed
Caviar for garnish
Preparation:
 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 weed. 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.
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