Salmon spread - rillettes
Ingredients
- 150-200 g fresh salmon fillet (salmon belly is ideal)
- 120-150 g smoked salmon
- 100 g cream cheese (Philadelphia type; I use Billa from IKI)
- 1 shallot
- 1 tbsp chopped capers
- 2 tbsp chopped fresh dill (+ sprig for cooking)
- 1 tbsp chopped fresh parsley
- 1 lemons (you will need grated peel and 1 tbsp juice)
- 100 ml dry white wine + 100 ml water (for cooking salmon)
- Salt and freshly ground black pepper
Instructions
- Cooking the salmon: Pour white wine, water, quartered scallions and a sprig of dill into a pan or small pot. Bring to a boil, add fresh salmon, cover and cook on medium heat for 7 minutes.
- Chopping: Remove the cooked salmon, let it cool a little and mash it with a fork into small pieces. Finely chop the smoked salmon with a knife.
- Mixing: In a bowl, mix chopped cooked and smoked salmon, cream cheese, chopped capers, dill, parsley, grate lemon peel and add a spoonful of lemon juice. Season with salt and pepper.
- Finish: Mix everything with a fork to a creamy, spreadable consistency. Place in a jar and refrigerate for at least 30 minutes (ideally a few hours or overnight to allow the flavors to meld).
Notes
Ingredients (for 4-6 servings)
Best on a toasted French baguette (bagel/toast/crostini) slice, crisps or placed in fresh cucumber "boats".
You can replace the wine with water with a few tablespoons of wine vinegar.