SALMON RILLETTES
If you're tired of the same old smoked salmon dish for Christmas, try this instead!
Ingredients:
(Comfortably 10 portions, sharing platter)
250g Cooked salmon (Waitrose)
250g Smoked salmon (diced) (Waitrose)
70g Mayonnaise (homemade or shop bought works)
200g Crème fraiche (Waitrose)
2 Lemon (zest)
10g Dill (chopped)
10g Parsley (chopped)
10g Chives (chopped)
30g Lemon juice
70g Diced cucumber
Salt + pepper
Start by slowly cooking your salmon in oil over a low heat, until the salmon is cooked, salmon should be 50C if you have a temperature probe.
Prepare all your other ingredients: dice smoked salmon + cucumbers and chop herbs.
Mix all the ingredients in a large bowl until you have the desired rillette texture.
Check seasoning and you’re ready to go.
Homemade mayonnaise (400g)
4 Egg yolks (Clarence Court)
5ml White wine vinegar
25g Dijon mustard
300ml Rapeseed oil
Salt + pepper
Mix the egg yolk, mustard and vinegar in a bowl, slowly whisk in your oil until you have a thick mayonnaise.