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.
Ingredients:
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!
Lauren x
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