Fresh & smoked salmon rillettes
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
- 150ml vermouth
- ½ onionsliced
- 2 tbsp lemon juiceplus a squeeze
- small bunch parsleystalks only (use the leaves below)
- 8 black peppercorns
- 280g salmon fillet
- 125g smoked salmoncut into small shreds
- 30g buttermelted
- 1 tbsp chopped chervil(or chives if you can't get chervil)
- rye breadand chicory leaves, to serve (optional)
For the caper crème fraîche
- 200g crème fraîche
- 2 tbsp finely chopped parsleyand chives
- 2 tbsp capersrinsed of salt or brine
- 1 small shallotfinely chopped
- 1 tbsp extra virgin olive oil
- lemon juiceto taste
Nutrition: per serving
- kcal339
- fat26g
- saturates13g
- carbs3g
- sugars3g
- fibre1g
- protein17g
- salt0.8g
Method
step 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.
step 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).
step 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.