Salmon rillette
Ingredients
- 200 g salmon fillet without skin
- 80 g soft butter
- 1 tbsp finely chopped fresh dill (or tarragon)
- 1 tbsp crème fraiche
- 1 tsp very finely chopped (or grated) shallot
- 1 unwaxed lemon, grated zest and juice of ½ lemon
- salt and white pepper
Method
- Gently fry the salmon fillet until just done, put aside to cool. Tear meat into pieces, add ca. 60 g soft butter and remaining ingredients, puree mixture, pass through a sieve and season to taste. Divide mixture into small ramekins. Melt remaining butter and pour on top. Put in fridge for a few hours, serve chilled.