Warm salmon rillettes, rye bread & beetroot salad
A Scandinavian style platter of smoked fish blended and served with a contrasting salad from restaurant Skylon
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- Heat the grill to medium hot. Put the salmon skin-side down on a non-stick baking sheet. Grill for 5 minutes until just cooked but still a little pink in the middle. Cool then discard the skin and flake the flesh with a fork. Mix with the crème fraîche, chopped dill, capers, mustard and lemon zest and juice then season well.
- To make the salad, slice the peeled beetroot very finely with a mandolin. Put in a small pan with the vinegar, thyme, a dash of olive oil, a pinch of sugar and salt, then cook over a very gentle heat so that the beets soften a little.
- Serve the rillettes at room temperature with toasted rye bread, a few salad leaves and the beetroot salad.
PER SERVING
243 kcalories, protein 13.3g, carbohydrate 22.8g, fat 10.7 g, saturated fat 4.4g, fibre 2.6g, salt 1.4 g
Recipe from olive magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2085637/
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Ingredients
- 150g fillet lightly smoked raw salmon
- 50g crème fraîche
- 2 dill sprigs, chopped, plus extra to finish
- 10 small capers , chopped
- 1 tsp Dijon mustard
- ½ lemon , zested, and 1 tbsp juice
- 8 thin slices rye bread , toasted to serve
SALAD
- 1 small beetroot , peeled
- 1 tbsp red wine vinegar
- 1 sprig thyme , leaves chopped
- olive oil
- sugar
- 50g salad leaves , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Ingredients
- 150g fillet lightly smoked raw salmon
- 50g crème fraîche
- 2 dill sprigs, chopped, plus extra to finish
- 10 small capers , chopped
- 1 tsp Dijon mustard
- ½ lemon , zested, and 1 tbsp juice
- 8 thin slices rye bread , toasted to serve
SALAD
- 1 small beetroot , peeled
- 1 tbsp red wine vinegar
- 1 sprig thyme , leaves chopped
- olive oil
- sugar
- 50g salad leaves , to serve
PER SERVING
243 kcalories, protein 13.3g, carbohydrate 22.8g, fat 10.7 g, saturated fat 4.4g, fibre 2.6g, salt 1.4 g
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