Name: Smoked salmon rillettes
Prep time: 20 min
Total time: 20 min
Ingredients: 300 gram smoked salmon; 1/3 cup (90 gram) crème fraîche or sour cream; 20 gram unsalted butter, softened; 2 teaspoon grated lemon rind, plus 1 tablespoon lemon juice; 4 green onions (shallots), white part only, chopped; 2 tablespoon snipped chives, plus extra, to serve; 1 lebanese cucumber, thinly sliced melba toast, to serve

Ingredients

300 gram smoked salmon

1/3 cup (90 gram) crème fraîche or sour cream

20 gram unsalted butter, softened

2 teaspoon grated lemon rind, plus 1 tablespoon lemon juice

4 green onions (shallots), white part only, chopped

2 tablespoon snipped chives, plus extra, to serve

1 lebanese cucumber, thinly sliced melba toast, to serve

Method

1.Lightly oil six 3/4-cup ramekins.

2.Cut one-third of salmon into fine strips and set aside. Place remaining salmon in a food processor with crème fraîche, butter and lemon rind. Pulse to coarsely chop. Transfer to a bowl. Mix in green onion, chives and lemon juice.

3.Spoon reserved salmon into bases of prepared ramekins. Top with crème fraîche mixture, pressing down lightly to remove any air pockets. Smooth surface, cover with plastic wrap and refrigerate 1 hour, until ready to serve.

4.Top rillettes with cucumber. Run a knife around inside edge of each ramekin to release rillettes from sides. Invert onto serving plates and top with extra chives. Serve with melba toast.

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Ingredients

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