Salmon Rillettes
This elegant salmon rillettes recipe combines the delicate flavors of poached and smoked salmon, bright lemon zest, and flavorful capers, all blended with creamy cheese. The mixture is shaped into delightful egg-shaped portions, perfect for a sophisticated appetizer or light lunch. Accompanied by a tangy mustard crème fraîche dressing and served with sourdough bread, this dish is sure to impress your guests with its harmonious balance of textures and tastes.
— Constant Cookbook
Ingredients
- 2 shallots , finely chopped
- 150g butter
- 300g skinless salmon fillet , cut into chunks
- 1 lemon , zested and juiced
- 150g smoked salmon , finely chopped
- 1 tbsp small capers
- a small bunch dill , chopped
- sourdough bread toasted, to serve
Instructions
- Put the salmon and poaching ingredients into a pan and just cover with cold water. Bring to a gentle boil, then turn down and poach for 4 mins. set aside, off the heat, for 5 mins to carry on cooking. lift out the salmon and break into large flakes with a fork. Allow to cool.
- Whizz the cheese in a processor, then add the poached salmon and pulse until blended. if you don't have a processor, mash the fish with a fork and stir into the softened cheese. Add the lemon zest, juice and season to taste (if using a processor, do this with a spoon so that the mix doesn't get overworked).
- Take two dessertspoons, wet with water, then scoop up a generous spoonful of the salmon mix with one. now bring the second spoon over and under the mix, transferring it from one spoon to the other, turning it over as you go. Do this several times until you have an even, egg-shaped portion. Repeat with the rest of the mix, putting them on a plate when done. Cover lightly with cling film. Chill for at least 2 hrs and up to 2 days ahead. Meanwhile, mix the mustard and crème fraîche with seasoning to make a dressing and make the soda bread, see link, right.
- To serve, lay a slice of smoked salmon on 8 plates and top with the rillettes. Spoon the dressing on the side and top with ½ tsp keta and a sprig of dill. Serve with the toasted bread, lemon wedges and dressed salad leaves.
Yield
Serves 8
Nutrition
- Calories: 265 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 24 grams protein
- Sodium Content: 2.15 milligram of sodium
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