Salmon Rillettes
- 500ml white wine
- 400g salmon fillet, skin and bones removed
- 120g smoked salmon
- 250ml double cream
- 2 finely chopped shallots
- 2 tbsp chopped dill
- Crackers, to serve
- Bring the wine to a simmer in a pan and add the salmon fillet. Poach for 8 mins, adding the smoked salmon halfway through the cooking time. Remove to a plate with a slotted spoon and discard the poaching liquid, then leave the salmon to cool before flaking with a fork.
- Whisk the cream in a bowl until soft peaks are achieved. Stir in the shallots, salmon and dill, then divide into 6 ramekins. Chill until ready to serve, then enjoy with crackers and crudites.
25 mins
6 serving