A quick and easy spread to make, and a fresh take on the traditional rillette. Not cooked in its own fat but served in a similar style, it’s very tasty and healthy too. With a blend of poached and smoked salmon, it pairs perfectly with toasted bread and is ideal to make ahead for easy entertaining.
MAKES 525 ml (17 1/2 fl oz) SERVES 4-6
PREP 15 minutes
COOK 10 minutes
200g (7 oz) skinless salmon fillet
4 cups (1 litre) vegetable stock
80 ml (1/3 cup) mayonnaise
80 ml (1/3 cup) crème fraîche or cream
3 tablespoons finely chopped dill
3 tablespoons finely chopped parsley leaves
3 tablespoons finely chopped capers zest of 1/2 lemon, plus the juice of 1 lemon 200g (7 oz) smoked salmon, finely diced baguette, thinly sliced and toasted, to serve
Poach the fresh salmon in vegetable stock in a saucepan over medium heat for 10 minutes, or until cooked through. Let it cool, then flake it into small pieces and set aside.
Combine the mayonnaise, crème fraîche, dill, parsley, capers, lemon zest and juice in a large bowl and mix well. Stir in the flaked salmon and the smoked salmon. Taste and add more salt and pepper if needed. If the texture is too thick, add a bit more mayonnaise.
Transfer to a jar and serve with toasted baguette slices.
STORAGE: Keep in an airtight container in the refrigerator for up to 5 days. Once partly eaten, consume within 24 hours.
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