HOW TO DO IT

1. For the terrin ne 2c x 8cm loaf tin with cling fi m, allowing n overhang of at least 5cm all round. Pour 30ml (2 tbsp) water into up nd prin kle the gelatine over. Stir o combin an set aside for five inutes. Place the cup with he elatin in hallow ow fil ed with ar water and stir until he gelatine has elted and is clear. Heat the yoghurt in a mall aucepan over m

heat ntil arm, but not boiling. Remove the yoghurt from the heat and whisk it into the arm, ted gelatine Place

the crea cheese, avocado, horseradish, spring onions, chives, lemon juice, 1,25ml (¼ tsp) salt, pepp and warm yoghurt

mixture in a food processor, and blitz ntil smooth

2.Spoon 1/3 of th cream cheese nto the lined ti and spread t into n even ayer. Add ½ of the lett ce edges in single layer. Spoon another 1/3 cream cheese

on top and spread. Arrange the trout ribbons atop and dd al layer of the cream cheese. Arrang the remaining lettuce over the ream cheese and seal it it th overhanging cling film. Refrigerat least six hours overnight. For th pickle onions’ pickling liquid, combin e white wine i egar, sugar, cumi seeds and chilli fl kes in a small saucepan ove me um heat, and simmer fo tw nutes. r the pickling liquid over he h pped onions and set aside to cool. Fo the crac rs, preheat th oven to 70°C and line a large baking tray th baking ape r a silicone mat. Com ine of he ingredients in a large xing bowl, ir o combine and set asid 0 nutes or until the mixture has ckened ing an offset spatula, pread the mixt e out on the lined bakin tray o a thickness of 0,4cm and oughly form it into a rectangle. Use sharp knife to ut the mixture into square ut eave them and bake, 30 inutes Re-slice the crackers y tracing th cuts ad before aking. Switch ff he ven, nd

allow the crackers firm an cool

down n the oven Once he ve is ool,

remove he rackers, oose an stor in an irtight container to ee for days To erve, unmould th terrine, em e an discard the cling film Remove he onions rom the pickling iqui with slotted spoon and serve a scatt ring f

pickled onions atop the terrin with he remaining onions alongside. Garnis the terrine with fresh basil, if desired, and serve in slices with he see crackers.