Warm salmon rillettes, rye bread & beetroot salad
Cooking time
Ready in 30 minsSkill level
EasyServings
Serves 4A Scandinavian style platter of smoked fish blended and served with a contrasting salad from restaurant Skylon
Nutrition and extra info
Nutrition info
Nutrition per serving
- kcalories
- 243
- protein
- 13.3g
- carbs
- 22.8g
- fat
- 10.7g
- saturates
- 4.4g
- fibre
- 2.6g
- sugar
- -
- salt
- 1.4g
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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Method
- 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.
Recipe from olive magazine, April 2012
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