Salmon rillettes

Name: Salmon rillettes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 500 grams skinless salmon fillet; 200 grams pack Philadelphia cheese; 1 zest of 1 lemon, and juice of ½ lemon; 8 slices smoked salmon (approx 300g 11oz pack); 50 grams pot keta (salmon caviar), to serve; 1 leave dressed salad dill sprigs, lemon wedges and soda bread (below) to serve; 2 Tbsps lemon juice; 9 servings few black peppercorns; 1 bay leaf; 1 shallot or ½ an onion, sliced; 1 small stems from a of dill (keep the feathery leaves if you make the soda bread); 1 teaspoon wholegrain mustard; 5 Tbsps crème fraîche

If you have around 25 minutes to spend in the kitchen, Salmon rillettes might be a great gluten free and primal recipe to try. This recipe makes 8 servings with 243 calories, 24g of protein, and 15g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a budget friendly hor d'oeuvre. If you have salmon fillet, bay leaf, juice of lemon, and a few other ingredients on hand, you can make it. Skinny Salmon Rillettes (aka salmon spread), Salmon Rillettes, and Salmon Rillettes are very similar to this recipe.

Instructions

Put the salmon and poaching ingredients into a pan and just cover with cold water. Bring to a gentle boil, then turn down and poach for 4 mins. set aside, off the heat, for 5 mins to carry on cooking. lift out the salmon and break into large flakes with a fork. Allow to cool.

Ingredients you will need

Salmon

Water

Equipment you will use

Frying Pan

Whizz the cheese in a processor, then add the poached salmon and pulse until blended. if you don't have a processor, mash the fish with a fork and stir into the softened cheese.

Ingredients you will need

Cheese

Salmon

Fish

Add the lemon zest, juice and season to taste (if using a processor, do this with a spoon so that the mix doesn't get overworked).

Ingredients you will need

Lemon Zest

Juice

Take two dessertspoons, wet with water, then scoop up a generous spoonful of the salmon mix with one. now bring the second spoon over and under the mix, transferring it from one spoon to the other, turning it over as you go. Do this several times until you have an even, egg-shaped portion. Repeat with the rest of the mix, putting them on a plate when done. Cover lightly with cling film. Chill for at least 2 hrs and up to 2 days ahead. Meanwhile, mix the mustard and crme frache with seasoning to make a dressing and make the soda bread, see link, right.

Ingredients you will need

Seasoning

Mustard

Salmon

Bread

Water

Pop

Egg

To serve, lay a slice of smoked salmon on 8 plates and top with the rillettes. Spoon the dressing on the side and top with tsp keta and a sprig of dill.

Ingredients you will need

Smoked Salmon

Rillettes

Dill

Serve with the toasted bread, lemon wedges and dressed salad leaves.

Ingredients you will need

Lemon Wedge

Bread

Equipment

Frying Pan

Ingredients

Servings:

500grams

skinless salmon fillet 200grams

pack Philadelphia cheese 1

zest of 1 lemon, and juice of ½ lemon 8slices

smoked salmon (approx 300g 11oz pack)50grams

pot keta (salmon caviar), to serve 1leave

dressed salad dill sprigs, lemon wedges and soda bread (below) to serve 2Tbsps

lemon juice 9servings

few black peppercorns 1

bay leaf 1

shallot or ½ an onion, sliced 1small

stems from a of dill (keep the feathery leaves if you make the soda bread)1teaspoon

wholegrain mustard 5Tbsps

crème fraîche

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.