&format=jpg)
Salmon rillettes
Instructions
Step 1
Step 2
Step 3
Tips
Hot smoked salmon can be used as an alternative to Gravlax or cured salmon.
Questions about salmon rillettes
Keep reading below to find out more about salmon rillettes.
Ingredients
|
Smoked salmon, Gravlax
|
300 g |
|---|---|
|
Freshly squeezed lemon juice
|
1 tbsp |
|
Lemon zest (unwaxed)
|
1 tsp |
|
Finely sliced chives
|
20 g |
|
Freshly ground pepper
|
|
|
Soft butter
|
50 g |
|
Sour cream, 18%
|
100 ml |
Serve with
|
Rye bread
|
|
|---|---|
|
Pickles (cornichons)
|
|
|
Lemons wedges
|
|
|
Extra chives
|
The origins of salmon rillettes
Rillettes originated in the Mediterranean as slow-cooked meat with added herbs, stored in jars to preserve the meat for longer periods. These days, the term encompasses a wide range of alternatives, including fish-based versions like this, and is done more for flavour than practicality purposes.
The art of the perfect rillette
The great thing about rillettes is that achieving the perfect result depends almost solely on the quality of the meat. As long as you start with good-quality gravlax, your dish should be set to shine.
Why you should always serve rillettes with a side of cornichons
Whatever you do, don’t skip on the cornichons: these tasty, crunchy sides have an acidic, sharp flavour that cuts through the fattiness of the salmon and brings the perfect balance to the recipe. A great alternative is capers which will add an equally welcome salty, lemony and briny tang to the dish.
Present your salmon rillettes like this
To present the rillettes properly, pack the meat and flavouring into a small mould or jar, then tip it upside down on a plate to create a small tower. The structure won’t last long as you guests are guaranteed to quickly dig in to this deliciously luxurious meal, but that little bit of extra effort lifts the presentation.
