what else is in season?
VEGGIES
artichokes, asparagus, avocados, cauliflower, garlic, green beans, leeks, mealies, mushrooms, peppers and sugar snap peas
FRUIT
blueberries, cherries, guavas, strawberries, papaya, peaches and watermelons
COOK’S TIP
The terrine is best cut with a very sharp fillet knife or large chef’s knife. As an alternative, the terrine can also be served with savoury crackers, Melba toast or rye bread.
LETTUCE, TROUT AND AVOCADO TERRINE WITH PICKLED ONIONS AND SEED CRACKERS
Serves 6 A LITTLE EFFORT
1 hr 45 mins + 6 hrs/overnight, to chill
TERRINE
30ml (2 tbsp) cold water
15ml (1 tbsp) gelatine powder
180g plain yoghurt
460g plain cream cheese, at room temperature
1 (160g) avocado, peeled and chopped
30ml (2 tbsp) creamed horseradish
2 (30g) spring onions, chopped
20ml (4 tsp) chives,…
