Salmon rillette

Recipe uploaded by

Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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1. Heat oven to 180C/fan 160C/gas 4. Put the fresh salmon on a sheet of foil large enough to enclose it. Grate the zest from the lemon and reserve. Squeeze the juice from half the lemon over the salmon, then season with salt and pepper. Wrap the salmon loosely and place on a baking sheet. Bake for 15 mins until the salmon flakes easily, then cool.
2. Shred smoked salmon. Strip the dill fronds from the sprigs, then roughly chop. Put the smoked salmon and dill in a food processor with the lemon zest, juice from the other lemon half and crème fraîche. Remove the skin from the fresh salmon and break the flesh into large chunks, removing any bones you may find. Add to the processor with the mustard, salt and pepper, then pulse the mixture until it forms a rough, textured paste. Turn out into a bowl, cover with cling film and chill until ready to serve - up to 3 days. Serve spread on rounds of toasted baguette with crunchy cornichons on the side.

Per serving

113 kcalories, protein 10g, carbohydrate 0g, fat 8 g, saturated fat 3g, fibre 0g, salt 0.73 g

Latest comments and suggestions

• alethea

  27 December 2007

  alethea commented on this recipe

  I thought this was a fab starter/appetiser, I substituted horseradish cream for the mustard, really good, will make the mustard version soon; Alethea

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• alethea

  08 January 2008

  alethea rated this recipe

  

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• Ann Johnson

  11 January 2008

  Ann Johnson rated and commented on this recipe

  

  Lovely tasty and easy dinner party starter. Served with Melba toast.

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• Andrea

  23 January 2008

  Andrea commented on this recipe

  Made this as starter for Christmas dinner - perfect! Easy,delicious and prepared in advance so no stress.

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• Renata

  08 February 2008

  Renata rated and commented on this recipe

  

  I made this for a get together with neighbours. It was easy to prepare and it went down very well with everyone (from 2 years old upwards...). We found that it tasted even better the next day.

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• KATE'S KAFE

  20 February 2008

  KATE'S KAFE commented on this recipe

  Very easy to make and really super tasting.

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• .:sarah:.

  30 April 2008

  .:sarah:. rated and commented on this recipe

  

  Very tasty will be making again had as a starter on sunday with toasted ciabata, salad and a wedge of lemon, everyone loved it. Did add more lemon to the mixture as not lemony enough and also used dried dill tips as has a more concentrated flavour than fresh dill.

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Ingredients

• 300g fresh salmon fillets
• 1 lemon
• 140g smoked salmon
• 2 large dill sprigs
• 4 rounded tbsp crème fraîche
• 1 tsp wholegrain mustard
• toasted baguette and cornichons (small gherkins), to serve

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Difficulty and servings

Serves 10

Easily doubled

Preperation and cooking times

Prep 15 mins

Cook 15 mins

Ingredients

• 300g fresh salmon fillets
• 1 lemon
• 140g smoked salmon
• 2 large dill sprigs
• 4 rounded tbsp crème fraîche
• 1 tsp wholegrain mustard
• toasted baguette and cornichons (small gherkins), to serve

Per serving

113 kcalories, protein 10g, carbohydrate 0g, fat 8 g, saturated fat 3g, fibre 0g, salt 0.73 g

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