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Salmon rillettes


Preparation : 15 min Resting : -
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for Serves 4 :
300 g of fresh salmon steaks
7 chive leaves
1 tsbp of mustard 
salt, pepper
1 cucumber
100 g of smoked salmon
150 g of thick crème fraîche
pine nust 
1 lemon 
2 sprigs dill
1Steam the salmon steaks for 10 minutes.
2During this time, wash and peel the cucumber. Cut into three sections. Fit the dicing kit in the midi bowl, switch the processor on and dice the cucumber sections one at a time, exerting a steady pressure on the pusher with both hands. If you do not having the dicing kit, cut the cucumber into large dice by hand. Transfer to a colander and sprinkle with salt to drain out the excess liquid.
3Put the fresh dill in the main bowl with the metal blade and pulse a few times.
4Add the cooked salmon, broken up into large flakes, followed by the smoked salmon, cut into pieces, and the cream. Blend for 30 seconds.
5Open the lid and add the juice of the freshly-squeezed lemon, together with the snipped chives. Season to taste.
6Blend for a further 30 seconds. Check the seasoning.
7Divide the diced cucumber between glasses and top with the salmon mixture.
Scatter with toasted pine nuts and a sprig of dill.
8Chill in the fridge for 2 hours before serving.

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