Lightly oil 8 small ramekins. Line
with cling film, then the salmon
(either 1 large or 2 smaller slices),
allowing plenty of overhang.
Gently mix together the cheese,
chives and avocado with the lemon
juice and plenty of seasoning. Spoon
into the salmon-lined ramekins, press
down, fold over the overlapping
salmon, then cling film to seal in the
mixture. Can be made the night
before, but if making on the day they
should be chilled for at least 4 hrs.
On the day, gently lift the terrines
out of the ramekins using the cling
film, then remove the film. Place the
terrines on plates with some baby
salad leaves tossed in a little
vinaigrette. Drizzle the terrine and
plate with sweet chilli sauce. Serve
on their own or with toast.