It has a fancy name...a 'rillette' which is just a fancy name for a paste like condiment. Don't let the name turn you off, it packs a punch of flavor and it's very easy. I toasted some lebanese bread trianlges in the oven (spray with olive oil spay and sprinkle with salt) and served it on a chopping board next to the 'salmon rillette'. I could easily imagine it on some warm toast with a poached egg for breakfast too. Having a jar of this in the fridge is the kind of thing that you would use in many different ways, because it's so delicious.
500ml vegetable stock
sprinkle of salt
300g salmon fillet
150g smoked salmon, chopped
100ml creme fraiche
1/2 bunch of dill, chopped
1/2 red onion
pinch of cayenne pepper
grated zest of 1 lemon
2 tsp capers or caper berries, rinsed and chopped
pepper to taste.
1. Boil the stock and season with salt. Place the salmon fillet in a heatproof bowl then pour with enough stock to cover the fillet and seal with glad wrap. Set aside for 30 mins.
2. Place remaining ingredients in a separate bowl and mix gently until combined.
3. Flake the salmon fillet and separate from the skin. Place salmon flesh into the creme fraiche mix and place a little extra lemon zest and dill on top.
4. Chill in an airtight container for up to 4 days.
Go ahead and try it, it's amazing. In the meantime, I am hanging to enjoy some in the morning with a poached egg for breakky...YUM!