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200g skinless salmon fillet
cold water
1 medium onion, halved
juice of ½ a lemon
1 bay leaf
30g unsalted butter
1 shallot, minced
100g smoked salmon
1 tablespoon lemon juice
2 tablespoons mayonnaise
2 tablespoons chives, minced
sea salt & freshly ground black pepper
A French salmon Rillette is the perfect snack for a New Year's snack. It tastes very good on toast, but also at brunch, with toasted bread. The fresh salmon is poached in a herbal bath and mixed with the smoked salmon. The Rillette is ready quickly and then you put it in the refrigerator for a few hours to cool and for the flavors to blend. So you can conveniently make it in advance!
How to make a Salmon Rillette
Cut one onion in half and chop the other.
Squeeze half the lemon, put 1 tablespoon aside.
Cut the fresh salmon into small pieces.
Put the salmon in a sauce pan with the lemon juice, laurel and onion.
Fill the pan up to 2 cm above the fish with cold water and slowly bring it to the boil
Let the mixture simmer for 3-4 minutes.
Drain it and set it aside.
Melt the butter.
Fry the chopped onion until soft but not brown.
Cut the chives finely and set aside.
Put both types of salmon into a bowl.
Add the fried onions together with the butter.
Add the chives and mayonnaise.
Then the tablespoon lemon juice.
Finally season with salt and pepper.
In the original recipe, now all ingredients are crushed together into a spread, but we prefer to keep it coarse, like a salad
The choice is yours!
We fold everything together, until just combined.
Serve the Rillette Saumon with toasted baguette.
Happy New Year!