Fresh & smoked salmon rillettes : A simple starter, fresh and rich, that makes a bit more of a pack of smoked salmon – serve instead of pate on rye or piled into chicory leaves.
- 150ml vermouth
- ½ onion sliced
- 2 tbsp lemon juice, plus a squeeze
- small bunch parsley, stalks only (use the leaves below)
- 8 black peppercorns
- 280g salmon fillet
- 125g smoked salmon, cut into small shreds
- 30g butter, melted
- 1 tbsp chopped chervil(or chives if you can’t get chervil)
- rye bread and chicory leaves, to serve (optional)
For the caper crème fraîche
- 200g crème fraîche
- 2 tbsp finely chopped parsley and chives
- 2 tbsp capers, rinsed of salt or brine
- 1 small shallot, finely chopped
- 1 tbsp extra virgin olive oil
- lemon juice, to taste
- Put the vermouth, onion, lemon juice, parsley stalks and peppercorns in a saucepan with 150ml water and bring to the boil. Simmer for 10 mins. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 mins. Let the salmon sit and cool in the liquid.
- Lift the salmon out of its poaching liquid, remove the skin and flake the flesh roughly. Mix the flesh with the smoked salmon, a good squeeze of lemon, the butter, chervil and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).
- Mix the crème fraîche with the herbs, capers, shallot, oil and lemon juice to taste. Serve the rillettes with leaves of chicory – its bitterness is very good against the richness of the salmon – the caper crème fraîche and some rye bread, if you like.