Salmon Rillettes
I made this because I felt like it. I had never tried it before, I had no idea what it would taste like, but I just wanted to try it.
I am so glad I did, it was AMAZING!!!!
I love this, it is so moreish, once you start it, you keep going back for more. I would serve this at a party with drinks, just watch your guests go for it.
This is probably one of my favourite things to eat. And it is so easy to make.
I am so glad I did, it was AMAZING!!!!
I love this, it is so moreish, once you start it, you keep going back for more. I would serve this at a party with drinks, just watch your guests go for it.
This is probably one of my favourite things to eat. And it is so easy to make.
Recipe
Recipe adapted from The Essential Seafood Cookbook
Serves 4-6
200g salmon fillets
125g unsalted butter, softened
100g smoked salmon, finely chopped
1 egg yolk, lightly beaten
1 tablespoon olive oil
1 teaspoon lemon juice
1 tablespoon chopped fresh dill
Serves 4-6
200g salmon fillets
125g unsalted butter, softened
100g smoked salmon, finely chopped
1 egg yolk, lightly beaten
1 tablespoon olive oil
1 teaspoon lemon juice
1 tablespoon chopped fresh dill
Remove the skin and any bones from the salmon fillet.
Heat a frying pan over low heat. Add 50g of the butter, once melted, add the salmon fillet. Cook salmon fillet for 5 minutes, turn over and cook a further 5 minutes. Remove from the pan, allow to cool slightly before flaking into small pieces.
In a medium sized bowl add the flaked salmon, the remaining butter, smoked salmon, egg yolk, oil, lemon juice and dill. Season with salt and pepper, to taste. Give it a good mix to combine the mixture well.
Transfer to a serving dish and refrigerate overnight.
Serve with Melba toasts or crusty Italian bread.
Heat a frying pan over low heat. Add 50g of the butter, once melted, add the salmon fillet. Cook salmon fillet for 5 minutes, turn over and cook a further 5 minutes. Remove from the pan, allow to cool slightly before flaking into small pieces.
In a medium sized bowl add the flaked salmon, the remaining butter, smoked salmon, egg yolk, oil, lemon juice and dill. Season with salt and pepper, to taste. Give it a good mix to combine the mixture well.
Transfer to a serving dish and refrigerate overnight.
Serve with Melba toasts or crusty Italian bread.
Enjoy!
