Biltong Guacamole & Sundried Tomato Terrine with Salsa Verde
A delicious and super easy spread for Melba toast or crackers. It is perfect for informal entertaining or as part of a cheese platter.
- Makes : 6 |
- Difficulty: easy
- Prep Time : 25 mins |
- Cook Time : 6:0 hours
2 x 200 g tubs Westfalia Biltong Flavoured Guacamole
1 (230 g) tub plain cream cheese, at room temperature
1 Tbsp (15 ml) lemon juice
1 Tbsp (15 ml) chives
1 Tbsp (15 ml) fresh coriander
⅓ C (80 ml) cream, whipped
30 g gherkin
3 Tbsp (45 ml) Westfalia Plain Avocado Oil
2 Tbsp (30 ml) caperberries, stems removed
2 Tbsp (30 ml) pistachios
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) garlic, chopped
handful basil leaves, to garnish
handful lemon wedges
Line a 22 cm x 8 cm loaf tin with plastic wrap.*
Drain the sundried tomatoes from the oil, chop finely and set aside.
Place the Westfalia Biltong Flavoured Guacamole, cream cheese, lemon juice, chives, coriander, salt and pepper in a food processor and blend until smooth. Do not over-mix. Fold in the whipped cream.
Spoon half of the mixture into the lined tin and smooth the top. Add the sundried tomatoes in an even layer and then gently spoon the rest of the guacamole mixture over the tomatoes. Smooth the top and refrigerate for at least 6 hours or overnight.
Place all of the ingredients for the salsa verde into a food processor and blend until fine.
Place a large plate on top of the tin containing the terrine. Gently flip to unmold the terrine. Remove the tin and the plastic wrap. Spoon the salsa verde on top of the terrine and garnish with caperberries and basil leaves. Serve with the lemon wedges and Melba toast on the side.
*Tip: The best way to line a tin or mould is to moisten the inside of the container with a splash of oil. Wipe any excess oil off with paper towel, keeping the tin lightly greased. Tear off a piece of plastic wrap big enough to line the container and then wet it under a running tap. Squeeze all of the water out and then line the tin with the plastic wrap.