Salmon rillettes
Salmon rillettes Casse-Croûte Chef of south London's Casse-Croûte, Sylain Soulard, has worked in top restaurants in Paris and London, and now creates classic
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Ramekin
- Saucepan
- Slotted spoon
- Fork
- Plate
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Bread knife
- Stove
- Toaster
- Refrigerator
- Measuring cup
Ingredients
- 500ml white wine
- 400g skinless boneless salmon fillet
- 120g smoked salmon
- 250ml double cream
- 2 small shallots, peeled and finely chopped
- 2 tbsp finely chopped dill
- 1 baguette, sliced into rounds and toasted, to serve
- lemon wedges, to serve
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