Salmon rillettes
- Preparation and cooking time
- Total time
- + chilling
- Easy
- serves 8
Ingredients
- 2 shallots, finely chopped
- 150g butter
- 300g skinless salmon fillet, cut into chunks
- 1 lemon, zested and juiced
- 150g smoked salmon, finely chopped
- 1 tbsp small capers, rinsed
- a small bunch dill, chopped
- to serve sourdough toast
Method
- STEP 1
Cook the shallots in all of the butter, but don’t let them brown. Add the salmon fillet and lemon zest and cook for 3 minutes, or until the salmon is just cooked, turning the pieces in the butter. Roughly fork through the cooked salmon to break it up and then add the remaining ingredients and season.
- STEP 2
Fold thoroughly and spoon into individual Kilner jars or ramekins. Level the tops and chill. Remove from the fridge 15 minutes before serving. You can make it up to 2 days ahead.