Avo and Cucumber Terrines

  • Prep: 1 hour + Refrigeration
  • Cook: 1 minute
  • Ready in: 1 hour + Refrigeration
  • Serves 12

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Recipe

Ingredients: FOR THE BASES
  • ½ x 200 g packet savoury biscuits + extra
  • 40 g butter, melted
  FOR THE TERRINES
  • 80 ml (⅓ cup) lemon juice
  • 15 ml (1 tbsp) granulated gelatine
  • 1 cucumber, roughly chopped
  • 230 g tub cream cheese, softened
  • 2½ avocados, halves, peeled and stoned
  • 60 ml (¼ cup) mayonnaise
  • Small handful dill + extra
  • Salt and pepper

Description

Method:
  1. Grease 12 holes of standard cupcake tray with cooking spray. Line each hole with two overlapping 4 cm wide x 15 cm long strips of baking paper for easy removal.
  2. For the bases, blitz the biscuits until fine crumbs form. Blitz in the butter until it comes together. Divide between the prepared holes and press into the bases with the back of a 60 ml (¼ cup) measuring cup. Set in the fridge.
  3. For the terrines, stir together the lemon juice and gelatine in a small bowl. Set aside for 5 minutes to bloom.
  4. Blitz the cucumber, cream cheese, 1 of the avocados (two halves), mayo and dill in a food processor until smooth.
  5. Heat the gelatine mixture in the microwave for about 10 seconds or until just melted (do not boil). Add to the avo mixture and blitz until smooth. Season to taste with salt and pepper.
  6. Spoon the mixture onto the bases. Chill for at least 4 hours or overnight until firm.
  7. To serve, run a thin knife around the outsides of the terrines and carefully lift each out by using the baking paper overhangs. Remove the paper strips. Place the terrines on a serving dish.
  8. To serve, slice the remaining avo halves as thinly as possible through the length. Roll an avo strip up followed by a second strip around it to form a mini avo rose (trim bases, if necessary to stand up). Repeat with the rest. Place on the terrines with extra dill. Serve with extra biscuits.