Smoked salmon rillettes, cucumber and rye bread
As seen in Issue 188 - Delicious Magazine Christmas 2018
1 hour prep.
10 minutes cooking
- 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
- 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.
- 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.
- Finely chop the smoked salmon and place in a bowl with the crème fraiche, chopped chives, capers, and horseradish and lemon juice and zest.
- Season this with a little salt and pepper and fold the ingredients together. Remove the stemmed salmon from the fridge and flake.
- Gently fold the flaked fish into eth crème fraiche mix taking care not to over work. Divide the mix between 8 small glass jars, gently packing into the bottom and levelling off the top.
- Place in the fridge to chill.
- 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.
- Drain and dry the cucumbers on paper towels and place in a bowl. Dress the salted cucumber with the cider vinegar and the dill.
- Arrange the sliced cucumber on top of the jars and serve with toasted rye bread.