Salmon rillettes
 | serves 4 |
 | prep 15 mins |
 | freeze for up to 1 month |
Ingredients:
60g (2oz) butter, softened
250g (9oz) hot-smoked salmon, skinned
4 tbsp Greek yogurt
finely grated zest and juice of ½ lemon
2 tbsp snipped chives
50g jar salmon caviar
handful of watercress, to garnish
lemon wedges, to garnish
Prepare Ahead:
The rillettes can be prepared up to 24 hours in advance and stored in a covered container in the refrigerator.
Preparation:
1 - Put the butter in a bowl and beat with a wooden spoon until smooth. Break up the salmon into small pieces, add to the bowl, and mash with a fork.
2 - Add the yogurt, lemon zest and juice, and chives and stir until evenly combined.
3 - Spoon on to serving plates and top with caviar. Garnish with watercress sprigs and lemon wedges to squeeze over.
Good with: Small rounds of pumpernickel to make tasty and attractive canapés.
Variation: Poached Salmon Rillettes Use the same quantity of poached fresh salmon fillet, removing the skin after the fish has been cooked.
Variation: Poached Salmon Rillettes Use the same quantity of poached fresh salmon fillet, removing the skin after the fish has been cooked.
See more recipes in the dossier: Dips, spreads, pâtés, and purees
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