{Smoked Salmon Rillette}

When I was flipping through my cookbooks recently, I came across a recipe that I just HAD to try. It was found in Matt Moran's cookbook 'when I get home'.

{can buy here}

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

  

 

{Smoked Salmon Bites : Bring a Plate Idea}

Well, Spring is here! I have already seen some of the blooms around Sydney streets. It wont be long till we all start sunning our selves and being social again as the daylight stays around for longer. This time of year is great, kitchen teas, baby showers and lunches with family and friends keep our BBQ's and Aussie decks very busy.

Have you ever been invited somewhere for a morning tea or something where it's 'bring-a-plate' and you aren't sure what to bring?

This is the simplest thing to make and it looks VERY impressive. 

Smoked Salmon Bites

1. Make up a basic pikelet batter and I usually omit the sugar from recipe and add a pinch of salt. You can get fancy and make buckwheat pikelets, or add garlic to the mixture etc... I just keep it simple. 

2. Once you have cooked the batch of pikelets, let them cool and then spread with cream cheese.

3. Find a small round cookie cutter to make the shapes bite-sized and uniform in shape. 

4. Top with a ribbon of smoked salmon, sprig of dill, lemon zest and salt&pepper.

5. VOILA!!! So simple and easy to create that WOW factor for your next BBQ or afternoon tea. 

Lauren x