Salmon rillettes
Paté di salmone
Salmon rillettes make an ideal seafood starter when served with good bread and a green salad. And it is an easy must-have on a casual dinner buffet. Salmon rillettes are a true crowd pleaser.
This version is not for people on a diet, but it has got great taste. Not least thanks to the elegant combination of cooked and smoked salmon which adds an interesting depth of taste to the dish. Especially when served with a cold relish of finely chopped radishes and cucumbers.
Ingredients
200 g fresh salmon fillet
100 g smoked salmon
1 tbsp mustard
3 tbsp crème fraiche
3 tbsp mayonnaise
Juice of ½ lemon
1 tbsp finely chopped cornichons or baby gherkins
1 finely chopped shallot onion
1 tbsp finely chopped capers
Salt, pepper and fresh dill
Preparation
Poach or bake the fresh salmon fillet in a non-stick pan for 10 minutes at 170 C / 340 F or use the rest of salmon leftover from dinner.
Leave the baked salmon to cool.
Mix mustard with mayonnaise then gradually stir in the crème fraiche and the lemon juice.
Chop shallot, capers and baby gherkins finely and mix it with the mayonnaise cream.
Cut the smoked salmon in tiny pieces and mix it with the cream.
Remove skin from the baked salmon.
Mash the fish lightly with a fork, and mix it with the other ingredients.
Add salt and pepper to taste and leave it in the fridge for a couple of hours before serving.
Serve salmon rillettes with sprinkles of fresh dill.
Tasty alternatives to salmon rillettes
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Looks yummy but anything with creme fraiche would be I think.