Salmon Rillettes
Serves 2
INGREDIENTS:
400ml white wine
2 shallots, finely chopped
400g fresh salmon, chopped
100g smoked salmon, chopped
150ml Crème fraiche
2 tsps capers, finely chopped
1 tbsp fresh dill, finely chopped
juice and zest of one lemon
sea salt and freshly ground black pepper
METHOD:
Place the white wine and shallots in a saucepan over a medium heat and bring to the boil, then reduce the heat to low. Add the fresh salmon, and poach for five minutes. Using a slotted spoon, transfer the poached fresh salmon to a paper towel-lined plate to drain. Strain poaching liquid through a sieve. Set aside shallots and discard the liquid. Place the poached salmon and shallots in a large bowl - cover and chill until completely cooled.
Stir in the chopped smoked salmon, crème fraiche, capers, dill, lemon juice and zest to the poached salmon and shallots. Gently mix just to combine (salmon will break up a little, but do not over-mix or a paste will form). Season with sea salt and freshly ground black pepper. Cover and chill.
Serve with thinly sliced toasted sourdough bread and pickles
