Avocado terrine with toasted corn salsa
Have a go at creating this delicious avocado terrine appetiser. Served with a toasted corn salsa, it’s a starter that’s sure to hit the spot.
Note: + cooling & 6 hours chilling time
- 4 large avocados, stoned, peeled, coarsely chopped
- 750g cream cheese, softened slightly
- 1/3 cup (80g) Coles Sour Cream
- 2 tbs lime juice
- 1 garlic clove, crushed
- 2 tsp ground cumin
- 2 tsp ground fennel
- 1/4 cup (60ml) extra virgin olive oil
- 425g can corn kernels, rinsed, drained
- 1/2 cup (75g) drained sliced black olives
- 1 small red chilli, thinly sliced (optional)
- 1 tbs chopped coriander
Grease an 11cm x 23cm (base measurement) loaf pan and line with baking paper, allowing the sides to overhang. Place avocado, cream cheese, sour cream, lime juice, garlic, cumin and fennel in a food processor and process until smooth. Season. Spoon into the prepared pan and smooth the surface. Cover with plastic wrap. Place in fridge for 6 hours or overnight or until firm.
Heat 1 tbs oil in a non-stick frying pan over medium-high heat. Add corn and cook, stirring, for 5 mins or until golden brown. Transfer to a heatproof bowl. Set aside to cool. Stir in olives, chilli, if using, and coriander. Season.
Turn terrine onto a serving platter. Remove the baking paper. Top with the salsa and drizzle with remaining oil.
Serve with lavosh crackers and coriander sprigs
Keep it chilled: To transport the terrine, keep it in the loaf pan and place in a cooler bag with ice bricks. Turn out just before serving with salsa.