For the avocado terrine with salmon, wash and clean the leeks and remove the outer green leaves. Boil in salted water for about 5 minutes until soft, rinse and drain.puree the avocado flesh in a blender, salt, pepper and season with lemon juice.
Mix softened gelatin with lukewarm whipped cream and stir into the avocado puree with chicken stock. Line terrine with individual leek leaves. Season salmon fillet with salt and pepper and sprinkle with a little lemon juice. Layer avocado mousse, leek stalks, and salmon fillet in the center.
When the terrine dish is full, top with the leeks. Terrine is best left to firm up overnight in the refrigerator. Cut the cold terrine into pieces about the width of a finger. Make a marinade with nut oil, raspberry vinegar, salt and pepper, pour it over the slices and serve the avocado terrine with salmon.
Preparation Tip:
Instead of whipped cream, you can also use low-fat yogurt or buttermilk. This can significantly reduce the fat content. However, the taste also changes, as the whipped cream creates a feeling of lightness on the palate.
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