Makes 4 Servings
3 tablespoons of mayonnaise
1 teaspoon of tomato concentrate
ketchup will work as well
juice of 1 lemon
1/2 pound fresh salmon
1 large tomato or bell pepper
1/4 cup cilantro, coarsely chopped
2 tablespoons olive oil, divided
salt and pepper to taste
2 tablespoons balsamic vinegar
1. Peel avocado and mix with half of lemon juice; cover with plastic wrap and set aside in fridge.
2. Cook salmon in a pan for about five minutes on each side, with 1 tablespoon of olive oil and a dash of salt. Once cooled, mix salmon with mayonnaise and tomato concentrate. Cover and set in fridge.
3. Cube tomato (or bell pepper if you prefer), cut challot in thin slices, coarsely chop cilantro, and mix together. Add pepper, salt, the remaining tablespoon of olive oil, the other half of lemon juice, and balsamic vinegar to create a vinaigrette. Set aside in fridge.
4. Form the terrines, one at a time using a mold, open at top and bottom. Place the mold in the middle of your plate, and begin by filling it with 1/4 of the avocado mixture. Press the mixture down with a spoon, so that it is evenly distributed. Repeat this step with 1/4 of the Salmon mixture. Lift the mold carefully, pressing slightly with a spoon on top. Place about 1 tablespoon of the tomato mixture on top, and drizzle some of the vinaigrette around the plate to garnish. Serve.
We hope you enjoy this special appitizer, compliments of the Innkeeper's kitchen. --East Brother Light Station