Recipe - Salmon And Avocado Terrine

375 g Salmon steaks; cut into
about 30
; cubes
8 Rashers smoked streaky bacon
8 Cherry tomatoes
2 tablespoon Olive oil
1 tablespoon Balsamic vinegar

TARRAGON SAUCE
3 Shallots; chopped, up to 5
1 Garlic clove; finely chopped
125 ml White wine
1 Tomato; minced
3 tablespoon Dried tarragon or 15g fresh;
chopped
1 tablespoon Fresh parsley; chopped
125 ml Fish stock
Salt and black pepper

To make the sauce, combine half the shallots with the garlic, wine, tomato,
tarragon and parsley in a small pan. Bring to the boil and cook over a high
heat for 34 minutes until it is reduced to about 2 tablespoons of liquid.

Add the stock and continue to cook over a high heat until it reduces again
to about 4 tablespoons. Strain and leave to cool. Season with salt and
pepper; it should have a strong, slightly sour and herby taste.

Light the barbecue or preheat a gas barbecue. Get 8 skewers ready wooden
skewers should be soaked in cold water for 30 minutes. Thread the skewers,
using 1 slice of bacon and 34 cubes of salmon per skewer. Alternate the
bacon and the salmon, letting the bacon wind its way from end to end of
each skewer so that it bastes the salmon as it cooks. Place a cherry tomato
at the end of each skewer.

Lay the skewers on a plate and sprinkle with the remaining shallots, the
olive oil and balsamic vinegar, and 3 tablespoons of the tarragon sauce.
Leave for about 10 minutes or until ready to cook.

Place the skewers over hot coals and cook quickly, turning several times,
until the bacon is wellbrowned and the salmon is cooked through, about 6
minutes. Drizzle each skewer with a little of the remaining sauce. Serve
immediately with a crisp green salad.

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