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Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Baked organic brinjal with tomato rice

Brinjal recipes

Baked organic brinjal with tomato rice

30 minutes

Vanilla rice pudding with strawberry jam and dark chocolate

Vanilla rice pudding with strawberry jam and dark chocolate

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Mango, coconut and raspberry salad with pink peppercorns and mint leaves

Braai recipes

Mango, coconut and raspberry salad with pink peppercorns and mint leaves

Baked coconut and chicken curry

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Fresh tuna carpaccio with a green mango, avocado and granadilla salad

Fresh tuna carpaccio with a green mango, avocado and granadilla salad

Fragrant coconut and sticky chicken wing curry with sweet mango and noodles

Fragrant coconut and sticky chicken wing curry with sweet mango and noodles

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Roast chicken grown-up's version

Roast chicken grown-up’s version

30 minutes

Roast chicken kid's version

Roast chicken kid’s version

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Shortbread with rich hot chocolate

Hot chocolate

Shortbread with rich hot chocolate

1 hour 30 minutes

Blistered tomatoes with Parma ham and silky mozzarella

Blistered tomatoes with Parma ham and silky mozzarella

20 minutes

Pickled fish with lime salad

Fish recipes

Pickled fish with lime salad

Smoked trout terrine with shallot dressing

Smoked trout terrine with shallot dressing

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Smoked trout terrine with shallot dressing

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

300 g smoked salmon trout
1 x 250 g tub cream cheese
6 pickled gherkins, chopped
4 T red-wine vinegar
1 shallot, finely chopped
1 clove garlic, finely sliced
1 fresh muesli loaf
1 bulb fennel or 3 stalks celery, shaved,

for serving

Method

Crumble the salmon into a bowl, add the cream cheese and gherkin and mix to combine.

Line a rectangular serving dish with brown paper and fill with the salmon mixture. Chill.

In a separate jar, combine the red-wine vinegar, shallot and garlic.

Serve alongside the terrine, with chunky slices of fresh muesli loaf.

Garnish with fennel or leek shavings.

Cook’s note: Instead of brown paper, line the terrine mould with strips of blanched leek for a creative touch when presenting this dish.