Salmon Rillettes

2013-06-20

Cuisine: British
Course: Appetizers and Snacks
Skill Level: Easy

Servings : 8

A tasty mix of canned salmon and smoked salmon on the same plate.

Ingredients

500 grams tinned salmon, drained, boned and skinned
200 grams cream cheese
1 large lemon, zested
½ juice of ½ lemon
8 slices smoked salmon, (300g)
50 grams salmon or lumpfish caviar
salad leaves, lightly dressed with a light vinaigrette
dill sprigs, lemon wedges and good brown bread or soda bread

Method

Step 1

Blend cheese in the food processor, then add salmon and pulse until blended. ( or mash fish with a fork and stir into softened cream cheese. Add lemon zest, juice and season to taste). If processing, add zest, juice and seasoning by using a spoon so it is not overworked. Using two dessertspoons, wet with water , scoop up a generous spoonful of the salmon mixture with one spoon. Bring the other spoon over top and then transfer from one to the other until an egg shape is formed. Transfer to a plate and repeat with remaining mixture. cover lightly with plastic film. Chill for at least 2 hours and up to 2 days ahead. Meanwhile, mix dressing ( 1 tsp wholegrain mustard, 5 tbsp. Creme fraiche and seasonings to taste)

Step 2

TO SERVE: Lay sliced smoked salmon on 8 plates and top with rillettes. Spoon dressing on the side and top with 1/2 tsp caviar and a sprig of dillweed. Serve with toasted bread, lemon wedges and dressed salad leaves