Smoked chicken and avocado terrine

Method

1. Soak the gelatine in hot water for 5 minutes, to soften.

2. Heat 300ml of the chicken stock.

3. Squeeze any excess liquid from the soaked gelatine and stir into the hot stock until dissolved.

4. Stir in the Tabasco and leave to cool.

5. Remove the skin from the chicken breasts, cut the flesh into chunks and transfer to the food processor.

6. Add the cooled stock and gelatine. Using the pulse button, whiz the chicken until it is coarsely chopped. Transfer the mixture to a bowl and leave in a cool place until it is beginning to set.

7. Fold in the mayonnaise and snipped chives.

8. Cut the avocados in half, remove the stones and dice the flesh neatly. Put the diced avocado in a bowl and toss with the lemon juice.

9. Place the egg whites into a clean bowl with a pinch of salt and whisk until fairly stiff.

10. With a large metal spoon, fold the whisked whites thoroughly through the chicken mixture.

11. Fold in the diced avocados. Line a 900g loaf tin or terrine mould with cling film. Spoon the chicken mixture into the tin and bang it gently to get rid of any air pockets. Cover the top with cling film and transfer to the fridge for 3-4 hours, until set.

12. To serve, turn the terrine out onto a serving plate, carefully peel off the clingfilm, and slice. Mixed salad leaves in vinaigrette dressing make a lovely accompaniment.

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Ingredients

4 sheets leaf gelatine
900ml chicken stock
2 tsp Tabasco
4x100g smoked chicken breasts
300ml mayonnaise, preferably home-made
2 tbsp snipped Chives
2 large avocados
2 egg whites
3 tbsp lemon juice
salt and pepper
salad leaves, to serve

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