Salmon rillettes
Easy idea for smoked salmon. French rillettes is a classic dinner-party dish, often served as a starter. This recipe uses both smoked fish and salmon and is delicious served with sourdough bread on the side. Serve in mini-Kilner jars from cookshops for a gastropub touch.
- 2 shallotsfinely chopped
- 150g butter
- 300g skinless salmon filletcut into chunks
- 1 lemonzested and juiced
- 150g smoked salmonfinely chopped
- 1 tbsp small capersrinsed
- a small bunch dillchopped
- to serve sourdough toast
Nutrition: per serving
- kcal235
- fat20.4g
- saturates0g
- carbs0.3g
- sugars0g
- fibre0.1g
- protein12.6g
- salt1.39g
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.