Salmon Rillettes with pickled cucumber salad Recipe
Discover our Salmon Rillettes with pickled cucumber salad recipe, part of our Irish-inspired butter and dairy recipes collection.
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Cooking tools:
- Mandoline
- Mason jar
- Ramekin
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Measuring spoon
- Plastic wrap
- Refrigerator
- Serving platter
- Serving bowl
Ingredients
- 150g (5 oz) (10 tbsp) KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 2 shallots, finely chopped
- 300g (11 oz) (2 cups) skinless salmon fillet, cut into chunks
- finely grated rind and juice of ½ lemon
- 150g (5oz) (1 cup) smoked salmon, finely chopped
- 2 tbsp small capers, rinsed
- 2 tbsp chopped fresh dill
- <h3>For the pickled cucumber salad</h3>
- 4 tbsp ( ½ cup) rice wine vinegar
- 2 tbsp caster sugar
- 1 baby cucumber
- Salt
- freshly ground black pepper
- Thin fingers of rye bread, to serve
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