Quick Fish and Greens

I have never been a big fish fan. As a child, Mum could usually force me to eat fishfingers so long as they were crumbed, baked and tasted very little like fish. Sometimes she would make a salted cod white-sauce pasta dish, this was less pleasant and I usually spent the meal time eating around the fish and managing to pick out each individual pea and corn kernel without hitting the icky sea creatures.

As I grew older, and wiser, my palate changed. I began to enjoy tuna (in oil from a can of course) and smoked salmon. Indeed the smoked salmon almost became an addiction and if it wasn't so expensive I would eat it everyday. I like raw fish too, as you saw in this post. I even eat the same salted cod dish these days and scoop up bits of fish along with the veggies. Cooked fish is still not really my scene, but a salmon fillet or tuna fillet will never be turned away (though it does always lead me to wonder why did anyone bother cook such a delicate fish when you could just eat it raw???)

Last month I posted about the Smoked salmon terrine I made for my two favourite boys, and the fact I had to eat leftovers of it the following night. While it was delicious it was laden with butter, a big no no for those who are concerned about bad fats and waistlines. While the cookiemonster's cookies have now been labelled a sometimes food, smoked slamon terrine is more of a once or twice in a lifetime food. I think I have now stumbled upon a slightly healthier alternative! I had some daikon that needed using, and I put it with some carrots and greens from the balcony garden. I could have just chopped the avocado and smoked salmon and placed it on top, but that would be kind of boring. Instead, I decided to rework the terrine, using an avocado mix instead of the butter. Swap bad fats for good fats. I added some finely chopped lemon thyme to the mix to add a depth of flavour.

The avocado mix looked kind of like the pea soup in the exorcist, but at least it tasted good.

I then layered it between smoked salmon and left it in the fridge for a few hours. It turned out like this.

Add a salad, mostly sourced from the balcony garden.

Slightly less set that its buttery companion and it didn't present overly well. It was difficult to cut but it tasted amazing!

This brings the smoked salmon terrine to a whole new level, from a once or twice in a lifetime food to a sometimes food. The good oils from the salmon and avocado, alongside the greens of the salad and the digestive qualities of the daikon make this a really good-for-you meal. Alas its consumption is only limited by the budget.