Fresh & smoked salmon rillettes - Good Food Middle East
A simple starter, fresh and rich, that makes a bit more of a pack of smoked salmon – serve instead of pâté on rye or piled into chicory leaves
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Cooking tools:
- Kitchen scale
- Measuring cup
- Saucepan
- Stove
- Slotted spoon
- Fork
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Measuring spoon
- Spoon
- Fine-mesh sieve
- Pepper mill
- Plastic wrap
- Refrigerator
- Bread knife
- Serving platter
- Serving bowl
- Plate
Ingredients
- 150ml vermouth
- ½ onion, sliced
- 2 tbsp lemon juice, plus a squeeze
- small bunch parsley, stalks only (use the leaves below)
- 8 black peppercorns
- 280g salmon fillet
- 125g smoked salmon, cut into small shreds
- 30g butter, melted
- 1 tbsp chopped chervil (or chives if you can't get chervil)
- rye bread and chicory leaves, to serve (optional)
- 200g crème fraîche
- 2 tbsp finely chopped parsley and chives
- 2 tbsp capers, rinsed of salt or brine
- 1 small shallot, finely chopped
- 1 tbsp extra virgin olive oil
- lemon juice, to taste
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