Avocado, yoghurt and horseradish terrine with salami crostinis

Line a 500ml (2 cups) mould with plastic wrap, allowing the plastic to hang over the sides. Once you have lined the mould,  lightly spray it with spray and cook.

For the terrine, place the avocado purée in a blender, add the lemon juice, salt, pepper, chilli sauce, horseradish and yoghurt, and blend until smooth.

Pour the cold water into an espresso cup or similar-sized small bowl. Sprinkle the powdered gelatine on top and set it aside for 5 minutes. Boil the kettle and pour some of the boiling water into a slightly bigger bowl. Place the bowl containing the gelatine into the bowl with the warm water and stir until the gelatine dissolves and becomes a clear liquid. Pour the liquid gelatine into a mixing bowl and whisk in the 30ml warm water. Working very quickly, whisk in a third of the avocado mixture to combine. Whisk in the rest of the avocado mixture and pour it into the prepared mould.

Place the avocado mixture in the fridge to set for at least 6 hours. Once it has set, leave it on the work surface for 30 – 45 minutes, depending on howwarm it is. This allows the terrine to reach room temperature before you serve it.

Preheat the oven to 190°C. Place the baguette slices on a baking tray, drizzle each slice with olive oil and season lightly. Bake until golden and crisp, about 5 – 7 minutes. Place a slice of salami on top of each baguette.

Unmould the terrine onto a serving platter and peel off the plastic wrap. Decorate the terrine with sliced avocado and fresh basil or watercress. Serve with the salami crostinis on the side.