450 g smoked salmon slices
100 g Chevre or any other goat cheese
3 tbsp chopped chives
3 large ripe avocados
3 tbsp lemon juice
sweet chilli sauce
rocket salad to serve (now I feel particularly ashamed for this bit, as I didn't have any rocket salad at the time and the green stuff in the picture looks like something you would give your pet rabbit for lunch, but oh well, this was just practicing)
You will also need 8 ramekins or suffle dishes, which you slightly grease with sunflower oil, line with clingfilm and then a large piece of salmon (or 2 small ones), leaving free edges. Mix diced avocado with lemon juice, salt and pepper, crumbled cheese and chives (I didn't have any chives and used very finely chopped small onion, which was a pretty good idea as it spiced up a dish a bit). Fill ramekins with this mixture, press slightly, cover with loose salmon ends and then clingfilm. Leave in a fridge for at least 4 h, better overnight. Serve with chilli sauce and salad.
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