Smoked salmon rillettes, cucumber and rye bread

As seen in Issue 188 - Delicious Magazine Christmas 2018

1 hour prep.

10 minutes cooking

Serves 8

Ingredients

  • 500g Salmon fillet, skinned and pin boned
  • 2 tbs Pernod
  • 250g Smoked salmon
  • 120g Crème fraiche
  • 2 tsp horseradish cream
  • 2 tsp capers, chopped
  • Juice and zest of 1 lemon
  • 1 bunch chives, finely chopped
  • 2 Lebanese cucumbers
  • 2 sprigs Dill chopped
  • 3 tbs cider vinegar

Method

  1. Season the salmon fillet with salt and pepper, rub with the Pernod and place on a plate, cover with cling wrap and place in the fridge for 1 hour, turning over the salmon half way through.
  2. After 1 hour, unwrap the salmon and place in a sauce pan with a steam basket. Steam the salmon for 8 to 10 minutes then allow the salmon to cool in the fridge.
  3. Finely chop the smoked salmon and place in a bowl with the crème fraiche, chopped chives, capers, and horseradish and lemon juice and zest.
  4. Season this with a little salt and pepper and fold the ingredients together. Remove the steamed salmon from the fridge and flake.
  5. Gently fold the flaked fish into the crème fraiche mix taking care not to over work. Divide the mix between 8 small glass jars, gently packing into the bottom and leveling off the top.
  6. Place in the fridge to chill.
  7. Using a mandolin finely slice the cucumber and place in a bowl. Sprinkle with 1 tsp of slat and mix together. Leave the sliced cucumber to marinade for 10 minutes then wash the cucumber stop remove the salt.
  8. Drain and dry the cucumbers on paper towels and place in a bowl. Dress the salted cucumber with the cider vinegar and the dill.
  9. Arrange the sliced cucumber on top of the jars and serve with toasted rye bread.
 
RECIPES

Smoked salmon rillettes, cucumber and rye bread

As seen in Issue 188 - Delicious Magazine Christmas 2018

1 hour prep.

10 minutes cooking

Serves 8

Ingredients
Method

Ingredients

  • 500g Salmon fillet, skinned and pin boned
  • 2 tbs Pernod
  • 250g Smoked salmon
  • 120g Crème fraiche
  • 2 tsp horseradish cream
  • 2 tsp capers, chopped
  • Juice and zest of 1 lemon
  • 1 bunch chives, finely chopped
  • 2 Lebanese cucumbers
  • 2 sprigs Dill chopped
  • 3 tbs cider vinegar

Method

  1. Season the salmon fillet with salt and pepper, rub with the Pernod and place on a plate, cover with cling wrap and place in the fridge for 1 hour, turning over the salmon half way through.
  2. After 1 hour, unwrap the salmon and place in a sauce pan with a steam basket. Steam the salmon for 8 to 10 minutes then allow the salmon to cool in the fridge.
  3. Finely chop the smoked salmon and place in a bowl with the crème fraiche, chopped chives, capers, and horseradish and lemon juice and zest.
  4. Season this with a little salt and pepper and fold the ingredients together. Remove the steamed salmon from the fridge and flake.
  5. Gently fold the flaked fish into the crème fraiche mix taking care not to over work. Divide the mix between 8 small glass jars, gently packing into the bottom and leveling off the top.
  6. Place in the fridge to chill.
  7. Using a mandolin finely slice the cucumber and place in a bowl. Sprinkle with 1 tsp of slat and mix together. Leave the sliced cucumber to marinade for 10 minutes then wash the cucumber stop remove the salt.
  8. Drain and dry the cucumbers on paper towels and place in a bowl. Dress the salted cucumber with the cider vinegar and the dill.
  9. Arrange the sliced cucumber on top of the jars and serve with toasted rye bread.
 
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