Salmon rillettes

Name: Salmon rillettes
Total time: 30 min
Ingredients: shallots 2, finely chopped; butter 150g; skinless salmon fillet 300g, cut into chunks; lemon 1, zested and juiced; smoked salmon 150g, finely chopped; small capers 1 tbsp, rinsed; dill a small bunch, chopped; sourdough toast to serve

30 minutes + chilling
serves 8
Easy

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.

March 25, 2015 at 3:05 pm

Ingredients

shallots 2, finely chopped
butter 150g
skinless salmon fillet 300g, cut into chunks
lemon 1, zested and juiced
smoked salmon 150g, finely chopped
small capers 1 tbsp, rinsed
dill a small bunch, chopped
sourdough toast to serve

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.