“I’m from Ireland, and at Christmastime, my family’s typical menu includes smoked salmon,” says member Liz Oliver. She created this salmon mousse with avocado sauce for a slight holiday change and received high praise. To her, it evokes memories of home.


TERRINE
12 oz. thinly sliced smoked salmon, divided
2 tablespoons butter
1 small shallot, chopped
1 garlic clove, chopped
4 oz. cream cheese, softened
4 teaspoons lemon juice
Dash cayenne pepper

SAUCE
1 tablespoon butter
1 large shallot, chopped
1 (8-oz.) container plain yogurt
2 avocados, peeled, chopped
3 tablespoons lemon juice
1/4 teaspoon salt

1. Line 5 3/4x3 1/4x2-inch foil loaf pan (2 cups) or other mold with plastic wrap. Place salmon slices slightly overlapping in pan, using enough salmon to line inside of pan. Melt 2 tablespoons butter in small skillet over medium heat. Add 1 chopped shallot and garlic; cook 2 to 3 minutes or until softened. Place in small bowl.

2. Chop remaining salmon; place in food processor. Add cream cheese, 4 teaspoons lemon juice and cayenne pepper; process until smooth. Spoon into lined pan; cover with plastic wrap. Refrigerate 2 to 3 hours or until chilled.

3. Meanwhile, in same small skillet, melt 1 tablespoon butter over medium heat. Add 1 chopped shallot; cook 2 to 3 minutes or until softened. Place in food processor. Add all remaining sauce ingredients; process until smooth. Place in small bowl; place plastic wrap directly on surface. Refrigerate until ready to serve. Serve terrine with sauce.

12 servings

PER SERVING: 155 calories, 12 g total fat (5 g saturated fat), 7.5 g protein, 4.5 g carbohydrate, 25 mg cholesterol, 335 mg sodium, 2 g fiber