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Salmon rillettes
Published: March 25, 2015 at 3:05 PM
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serves 8
Easy
Total time: 30 mins
+ chilling
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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.
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Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal235
- fat20.4g
- saturates0g
- carbs0.3g
- sugars0g
- fibre0.1g
- protein12.6g
- salt1.39g
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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.
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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.
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