Name: Fresh & smoked salmon rillettes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 150ml vermouth; ½ onion sliced; 2 tbsp lemon juice plus a squeeze; small bunch parsley stalks only (use the leaves below); 8 black peppercorns; 280g salmon fillet; 125g smoked salmon cut into small shreds; 30g butter melted; 1 tbsp chopped chervil (or chives if you can't get chervil); rye bread and chicory leaves, to serve (optional); 200g crème fraîche; 2 tbsp finely chopped parsley and chives; 2 tbsp capers rinsed of salt or brine; 1 small shallot finely chopped; 1 tbsp extra virgin olive oil; lemon juice to taste

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Fresh & smoked salmon rillettes

Fresh & smoked salmon rillettes

Diana Henry

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Serves 6

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 5 out of 5.1 ratingRate

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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

Gluten-free

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Alternatives

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Homemade rye bread

A star rating of 4.4 out of 5.29 ratings

Irish soda bread

A star rating of 4.5 out of 5.299 ratings

Garden salad

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Ingredients

Nutrition

Units:

MetricUS

150ml vermouth
½ onion

sliced
2 tbsp lemon juice

plus a squeeze
small bunch parsley

stalks only (use the leaves below)
8 black peppercorns
280g salmon fillet
125g smoked salmon

cut into small shreds
30g butter

melted
1 tbsp chopped chervil

(or chives if you can't get chervil)
rye bread

and chicory leaves, to serve (optional)

For the caper crème fraîche

200g crème fraîche
2 tbsp finely chopped parsley

and chives
2 tbsp capers

rinsed of salt or brine
1 small shallot

finely chopped
1 tbsp extra virgin olive oil
lemon juice

to taste

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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.

Recipe from Good Food magazine, December 2016

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