Salmon rillettes
SERVES 6-8 PREP AND COOK TIME 30 MINUTES (+ COOLING TIME)
This is a lovely way to start any meal, especially a celebratory one. You can make the rillettes up to a week in advance and have them sitting in the fridge, ready to go.
450g skinless salmon fillet, pin-boned
125g unsalted butter, at room temperature
4 (80g) shallots, chopped finely
¼ cup (60ml) crème fraîche
350g hot smoked trout, skin and bones removed, flesh flaked
1 tablespoon lemon juice
2 egg yolks
2 tablespoons Pernod (see Sophie’s tips)
1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh chives Fennel Seed Lavosh (see recipe, right), to serve
1 Sprinkle the salmon with a little sea salt flakes and place in a steamer lined with baking paper. Steam over a large pan of simmering water for 10 minutes or until just cooked. Cool.
2 Meanwhile, melt 50g of the butter in a small frying pan over medium-low heat. Add the shallot and cook for about 10 minutes, stirring regularly, until soft. Beat the remaining butter in a medium bowl with an electric mixer until pale and fluffy. Add the crème fraîche and beat again until well combined.
3 Break up the steamed salmon and the smoked trout into small pieces and fold through the crème fraîche mixture. Fold in the shallot, juice, egg yolks, Pernod and herbs; season to taste. Transfer to a serving jar or bowl.
4 Serve the rillettes topped with extra herbs and the Fennel Seed Lavosh. Not suitable to freeze or microwave.