STARTER: Don't be put off by the long list of ingredients, this recipe is not too difficult to follow, and you would be delighted with the result.

SALMON AND AVOCADO TERRINE:

7 oz. can salmon

2 ripe avocados

1 tbsp. butter                                                               

6 tsp. all purpose flour

5 tsp. lemon juice

1 tbsp. mayonnaise

4 ½ tsp. powdered gelatine

1 clove garlic, crushed                                    

1 tsp. olive oil

2 pinch cayenne pepper                                              

filling mixture:

    4 tbsp. mayonnaise

    4 tsp. tomato paste                                                  

    ¼ cup whipping cream

    few drops of Worcestershire sauce 

    salt and pepper to taste

                    

sprigs of dill to garnish

Drain salmon and reserve the liquid. Add water to liquid to make up to ¾ cup.

In a large saucepan, melt butter over medium-low heat and add flour. Cook, stirring continuously, for 3 minutes. Stir salmon liquid into pan. Bring mixture to a boil, stirring constantly to prevent lumps. Cook for 2 minutes. Remove from heat. Flake salmon until fine; then stir it into the sauce in the pan. Transfer mixture to a large bowl.

In a small heat-proof bowl, mix 3 tsp. lemon juice with 6 tsp. water.  Sprinkle gelatine over this and leave to soak for 5 minutes. Stand bowl in a pan of simmering water, stir constantly to dissolve gelatine. Set aside to cool but do not let it set.

Add the filling mixture to the salmon mixture, stirring well to mix, then stir in the dissolved gelatine. Chill the mouse for 15 minutes.

Peel, stone and thinly slice 1 avocado, brush slices with 1 tsp. lemon juice. Dampen a 500gm-size loaf pan with water and fill it 1/3 full with salmon mixture. Cover this with half the avocado. Repeat layering, finishing with the layer of salmon.  Cover and chill for at least 2 hours. 

To make guacamole sauce: Peel, stone and mash remaining avocado in a bowl. Add remaining 2 tbsp. lemon juice, mayonnaise, garlic, olive oil, cayenne pepper and salt to taste. Chill.

To serve:  Sit bottom of terrine mould in very hot water for 2 to 3 seconds. Run a knife around the inside edge of the mound to release it. Cover mould with a serving plate; then flip the mould over to un-mould. Swirl guacamole sauce over top and garnish with dill sprigs. Cut into slices to serve on toasts