Smoked salmon brings back such fond memories for me when I worked on a cruise ship in Alaska in my early twenties. We pretty much had smoked salmon on tap – it was excellent quality and it was bliss! Now, just to be clear, working on cruise ships may sound glamorous, but it its not. At least, it wasn’t for me. I was hired as a photographer, but the small print indicated that I also had to dress up in giant animal outfits and have my picture taken with guests like a port mascot on most days. When we docked in Ketchikan on Wednesdays, I was a beaver (see pics below for proof!); on Thursdays in Juneau, I was either a moose or a polar bear. Every Friday, at the tender port of Sitka, I was a bald eagle… And every second Monday when we docked in Vancouver, I was fully-kitted out as a Mountie, fake rifle included! Thankfully, Saturdays were sea days, so I was spared the humiliation of kids trying to knock my giant beaver head off.
Off-piste, apologies … back to the salad! This has to be one of my favourite salads to throw together. Apart from the delicious, fatty salmon and avocado generously covered in fresh lemon juice, it boasts capers, toasted pine nuts and shaved Parmesan. That’s just about all my favourite ingredients in one fairly posh salad!
Funnyman took me to Santorini in 2015 (life before keto) so that I could recover from an (emotionally and physically) unpleasant abdominal operation. We spent 8 days in the sun, drinking beer and Ouzo and eating our body weight in seafood, lamb and salads – pretty much doing everything opposite to what the surgeons advised me. I couldn’t have cared less – we were in Greece, my life had changed forever and I felt sorry for myself. Returning home, I realised that Greece ruined tomatoes for me. The tomatoes in Greece are simply the most fantastically-delicious balls of heaven you will ever come across – and any tomato you eat after visiting Greece will be a sore disappointment. Here in the UK, opt for organic, deep-red, on-the-vine, and ones that look over-ripe, and you might find something close. But if you want the best – go to Greece! (And please don’t store tomatoes in the fridge…)
I have made this dish so many times and it just keeps getting better. It’s not easy doing something remarkable with chicken breasts: they can be somewhat underwhelming and can easily dry out. These are juicy, moist and bursting with flavour. I love the idea of smoked paprika and coated the breasts in it when I grilled both sides before stuffing and finishing in the oven. The stuffing was simply two ingredients that when combined are simply out of this world (one being my Homemade Basil Pesto which you really must try). Enjoy this simple, mid-week meal – it may become your new breast friend… see what I did there?
This recipe doesn’t require a long-winded headnote because it is so fabulous! It’s SO simple, tasty, moreish and filling – and I bet your kids will even love it. This recipe yields 3 servings, and would go well with a lovely, fresh green salad. Each hearty serving comes in at only 6.6g carbs. You could double the recipe to serve 6 (using the handy plug-in below) – and use a larger casserole. Be sure to use Gruyere cheese, as I am not sure Cheddar or any other cheese would pack the same punch.