Fresh & smoked salmon rillettes

Fresh & smoked salmon rillettes

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Prep: 20 mins Cook: 15 mins

Easy

Serves 6

A simple starter, fresh and rich, that makes a bit more of a pack of smoked salmon - serve instead of pâté on rye or piled into chicory leaves

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal339
  • fat26g
  • saturates13g
  • carbs3g
  • sugars3g
  • fibre1g
  • protein17g
  • salt0.8g
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Ingredients

  • 150ml vermouth
  • ½ onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp lemon juice, plus a squeeze
  • small bunch parsley, stalks only (use the leaves below)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 8 black peppercorns
  • 280g salmon fillet
  • 125g smoked salmon, cut into small shreds
  • 30g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp chopped chervil (or chives if you can't get chervil)
    Chervil

    Chervil

    chur-vil

    Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more…

  • rye bread and chicory leaves, to serve (optional)

For the caper crème fraîche

  • 200g crème fraîche
  • 2 tbsp finely chopped parsley and chives
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp capers, rinsed of salt or brine
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 small shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp extra virgin olive oil
  • lemon juice, to taste

Method

  1. Put the vermouth, onion, lemon juice, parsley stalks and peppercorns in a saucepan with 150ml water and bring to the boil. Simmer for 10 mins. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 mins. Let the salmon sit and cool in the liquid.

  2. Lift the salmon out of its poaching liquid, remove the skin and flake the flesh roughly. Mix the flesh with the smoked salmon, a good squeeze of lemon, the butter, chervil and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).

  3. Mix the crème fraîche with the herbs, capers, shallot, oil and lemon juice to taste. Serve the rillettes with leaves of chicory – its bitterness is very good against the richness of the salmon – the caper crème fraîche and some rye bread, if you like.

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