Montreal's In Snax pita crisps are perfect for a spring fish terrine

Montrealers discovered a new healthy snack alternative to potato chips last year: In Snax pita crisps produced in Montreal. These pita chips are currently available in three flavors: sea salt, multigrain and garden herbs, and cinnamon with a touch of sugar. Obviously, you can snack on them as is, or use them to scoop a variety of dips for a heartier snack. You can even incorporate them into a variety of recipes, grinding them up and using them instead of all-purpose flour or bread crumbs. These pita crisps can be transformed into brownies, or even a spring fish terrine (as shown here). In this recipe, the sea salt pita crisps act as a binder, but also as a source of seasoning. The multigrain and garden herbs variety of In Snax would also work really well, adding a little extra flavor to this terrine. This recipe is adapted from Martha Stewart Living recipe (from the April 2011 issue), and the method is simplified here so that all you need is the food processor to prepare the fish mixture prior to baking.

Spring fish terrine
Makes one 9x5-inch loaf

Ingredients

• 2 tbsp olive oil, divided
• 1 large onion, finely chopped
• 1 lb skinned halibut filet, chopped into 2-inch chunks
• 1 lb skinned salmon filet, choopped into 2-inch chunks
• 1/2 carrot, peeled and shredded
• 1/2 parsnip, peeled and shredded
• 2 large eggs, whisked until frothy
• 3/4 cup cold water, plus boiling water for bain-marie
• 3 tbsp ground In Snax sea salt pita crisps (this is about 9 pita chips, roughly 1.5 ounces)
• 1 tsp granulated sugar
• Freshly ground pepper
• 2 tbsp chopped fresh dill, plus additional sprigs of dill for garnishing
• 1 batch aïoli

Directions

1. Preheat oven to 325°F. Prepare a 9x5-inch pan for the terrine by coating with 1 1/2 tsp olive oil. Set aside.
2. Heat the remaining olive oil in a small fry pan over medium heat. Cook the onion, stirring occasionally until they are soft and translucent, about 5 minutes. Remove from heat and allow the onions to cool completely.
3. Meanwhile, to the bowl of a food processor fitted with the blade attachment, add the cooled onions, fish filets, carrot, parsnip, frothy eggs, cold water, ground pita crisps, sugar, pepper, and fresh dill. Pulse until the fish is finely chopped, but not smooth (you don't want a paste).
4. Transfer the mixture to the prepared pan, being sure to smooth/press it down so that there are no air holes in the terrine.
5. Cover the loaf pan tightly with a piece of parchment, and then a piece of foil. Place the loaf pan in a deep roasting tray, and fill the pan with boiling water until it reaches half way up the loaf pan.
6. Set the roasting pan in the oven and bake for 45–55 minutes, or until the terrine is firm in the center.
7. Remove the loaf pan from the water and let the terrine cool at least 10 minutes before serving.
8. To serve, top slices of the terrine with a generous drizzling of aïoli and a sprig of dill.