Rillettes are usually made with slow-cooked pork that has been shredded and mixed with fat to give you a rustic paste for spreading on to bread. I have made one using salmon, inspired by Buxton’s salmon pate.
Ingredients
| 1 piece | Salmon, 200g, fresh and boned (Main) |
| 50 g | Butter, softened |
| 1 Tbsp | Olive oil |
| 2 Tbsp | Lemon juice, or lime juice |
| 2 Tbsp | Chives, snipped, or 1 Tbsp finely chopped fennel fronds |
| 1 | Smoked salmon fillet, 150g, broken into small flakes (Main) |
| ¼ tsp | Smoked paprika |
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Directions
- Steam salmon until just cooked, about 5 minutes if you are steaming a piece from the tail end. Set aside and leave to cool.
- Using a fork, mash together the butter and oil until really smooth. You don't want any lumps of butter. Stir in the lemon juice, mixing well. Add the chives and smoked salmon.
- Remove skin from steamed salmon and flake flesh, then fold through with smoked paprika. Season and place in 1 large ramekin (or 2 small ones), cover and refrigerate for at least 3 hours to allow flavours to mingle and develop.