Sometimes when I have friends over and we are making our way through a bottle of champagne, I find myself thinking that we should be eating something – but conversation amongst good friends often gets the better of me and another couple of glasses and a sore head later I remember I was meant to make my salmon rillette. Yes, it would have been a whole lot better if I had.
This actually isn’t my recipe, it came to me via my friend Jen who found it in the Sydney Morning Herald last Christmas. Jen is one of those people who tinkers around in the kitchen for a while and produces these amazing looking dishes that look like they should be on the cover of a magazine. Anyway, we were very spoilt to stay in her sisters beautiful house in Sydney, Australia when we last visited – with Jen constantly whipping us up small treats. This one was my favourite and we nibbled on it every afternoon as we watched the sun set over the beautiful Sydney harbour – it was a perfect Summer holiday.
Very nice to have on hand for visitors and best served with a crusty baguette or a toasted rye and of course a nice champagne or white wine.
Ingredients
1 litre fish stock
Salt
300grams/10.6 ounces salmon fillet
150grams/5.3 ounces smoked salmon, chopped into very small pieces
100ml crème fraiche
½ bunch dill, chopped
½ bunch chives , chopped
Pinch cayenne pepper
Grated zest of 1 lemon
1 teaspoon grated horseradish
2 teaspoons capers, roughly chopped
Bring stock to boil and season. Place in a large bowl over the salmon fillet and cover with plastic film. Leave for 30 minutes to poach. Remove the skin from the salmon and break apart gently with a fork.
Mix all other ingredients together and then fold through the flaked salmon. It will last in the fridge for 4 days.
Notes: I have made this with Horseradish Sauce when I have not had fresh horseradish at hand, using the same quantity – 1 teaspoon.
Source: The Sydney Morning Herald, December 2009
© 2010 – 2011, Michelle. All rights reserved.
Michelle these sound absolutely delicious!