Name: Smoked salmon rillettes with cornichons
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 300 gram smoked salmon slices; 1/3 cup (80 grams) creme fraiche or sour cream; 20 gram unsalted butter, at room temperature; 2 teaspoon grated lemon rind; 1 tablespoon lemon juice; 4 green onions, white parts only, chopped; 2 tablespoon snipped chives, plus extra to serve; 1 30cm baguette; 2 tablespoon olive oil, plus 2 teaspoons extra; 1 lebanese cucumber, sliced lengthways into thin ribbons; cornichons, to serve

Ingredients

300 gram smoked salmon slices

1/3 cup (80 grams) creme fraiche or sour cream

20 gram unsalted butter, at room temperature

2 teaspoon grated lemon rind

1 tablespoon lemon juice

4 green onions, white parts only, chopped

2 tablespoon snipped chives, plus extra to serve

1 30cm baguette

2 tablespoon olive oil, plus 2 teaspoons extra

1 lebanese cucumber, sliced lengthways into thin ribbons

cornichons, to serve

Method

1.Lightly grease four 1/2 cup-capacity moulds or ramekins. Cut one-third of smoked salmon into very fine strips. Place remaining salmon in a food processor and add creme fraiche, butter and lemon rind. Pulse until roughly chopped and well combined. Transfer to a bowl and mix in onion, chives and lemon juice.

2.Place reserved salmon strips in bases of prepared ramekins. Top with creme fraiche mixture, pressing down lightly to remove any air pockets. Smooth surface, cover with plastic wrap and chill 1 hr, until ready to serve.

3.Meanwhile, preheat oven to 200°C/180°C fan. Cut baguette into 15cm-long wedges. Place on a baking tray and brush with oil. Season. Bake 15 mins, until toasted.

4.Divide cucumber slices between serving plates, drizzle with extra oil and season with pepper. Carefully run a knife around inside edge of each rillette, to release from sides. Turn out onto serving plates and top with extra chives. Serve with cornichons and toasted baguette wedges.

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Ingredients

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