Salmon rillettes with pickled celery recipe | Sainsbury`s Magazine

Ingredients

• 30g unsalted butter
• 1 echalion shallot, finely diced
• 3 x 80g packs honey-roast salmon flakes
• 100g smoked salmon, finely chopped
• 1 tbsp half-fat crème fraîche
• 2 tbsp light mayonnaise
• ½ x 20g pack chives, snipped
• zest and juice of ½ lemon
• 100ml red wine vinegar
• 2 tsp granulated sugar
• 1 tsp salt
• 1 stick celery, sliced diagonally
• ½ echalion shallot, sliced
• 2 tbsp olive oil
• ½ stonebaked white baton, sliced