One of my favourite things to do on weekends is to catch up with my girlfriends and prepare a delicious sample spread of pot luck bits and pieces!
Interestingly, after a solid year of writing my Kids’ cookbook, I have decided that there is something inherently comforting about eating food in small, finger like portions. In fact the secret to feeding fussy children lies in the art of chopping and creating food in an imaginative way and I believe we must all secretly take delight in having food prepared into fun, bite size morsels!
And so it was with much satisfaction that I recently added to my repertoire another Supercharged staple to encourage people to up their intake of essential fatty acids, protein and vegetables.
There isn’t an ingredient in this terrine that isn’t loaded with essential nutrients. Smoked Salmon provides an excellent source of Omega 3’s as well is a complete source of protein.
Goat’s cheese gives us calcium for strong bones and is easily digested by even some sensitive lactose intolerant tummies. Add to that beautiful avocados for a delicious mouth feel, full of monounsaturated fat and pistachios that have been shown to increase the levels of antioxidants in the blood and you have a terrine fit for a beauty queen.
Serve this terrine with raw veggie crudities or lemony herb crackers. They serve as a delicious vessel for this salmon and pistachio delight.
- Extra Virgin olive oil, for greasing
- 450 gm smoked salmon
- 100g goat’s cheese, broken into small pieces
- 3 tbsp chives chopped
- 3 large ripe avocados, peeled, stoned and finely chopped
- 25 gms pistachios shelled and roughly chopped (I use SF Health Foods Pistachio Kernels)
- 3 tbsp lemon juice
- Celtic sea salt and black pepper to taste
1. Line 8 small ramekin dishes with cling film and two slices of salmon around the inside edge. Make sure you have some extra so that you can fold it over the top.
2. In a separate bowl mix cheese, chives, avocado with lemon juice, pistachios, Celtic Sea Salt and Black Pepper. Spoon into ramekins, and fold excess salmon over the top pressing down firmly and seal with cling film
3. Place in the fridge for 4 hours to set. When ready gently remove the cling film by lifting it out and placing on a plate. Serve with a crunchy green salad.