Entertaining

Smoked salmon rillettes with cucumber and rye bread

Name: Smoked salmon rillettes with cucumber and rye bread
Prep time: 70 min
Cook time: 15 min
Total time: 85 min
Yield: 6
Ingredients: 500g skinless salmon fillets, pin-boned; 2 tbs Pernod (from bottle shops); 250g smoked salmon, finely chopped; 120g crème fraîche; 1 bunch chives, finely chopped; 2 tsp drained baby capers, chopped; 2 tsp horseradish cream; Finely grated zest of 1 lemon; Juice of 1 lemon; 2 Lebanese cucumbers, thinly sliced (we used a mandoline); ¼ cup (60ml) apple cider vinegar; Grilled sliced rye bread; Dill sprigs

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1h 10m

15m

Smoked salmon rillettes with cucumber and rye bread

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by Matt Moran

Chef and delicious. Produce Awards judge

Dec 08, 2018

A fun and delicious DIY starter.

500g skinless salmon fillets, pin-boned
2 tbs Pernod (from bottle shops)
250g smoked salmon, finely chopped
120g crème fraîche
1 bunch chives, finely chopped
2 tsp drained baby capers, chopped
2 tsp horseradish cream
Finely grated zest of 1 lemon
Juice of 1 lemon
2 Lebanese cucumbers, thinly sliced (we used a mandoline)
¼ cup (60ml) apple cider vinegar

To serve

Grilled sliced rye bread
Dill sprigs

Method

1.

Season salmon with a pinch each of salt flakes and freshly ground black pepper, then rub with Pernod and place on a heatproof plate that will fit in a steamer. Cover with plastic wrap and chill, turning halfway, for 1 hour to marinate. Unwrap and place salmon plate in steamer. Place steamer over a saucepan of simmering water, cover and steam salmon for 8-10 minutes or until just cooked through. Chill until completely cooled.
2.

Meanwhile, combine smoked salmon, crème fraîche, chives, capers, horseradish and lemon zest and juice in a bowl. Gently flake cooled steamed salmon and fold into crème fraîche mixture. Divide mixture among six ¾-cup (180ml) glass jars and chill for 2 hours to firm.
3.

Combine cucumber and 1 tsp salt flakes in a bowl, stand for 10 minutes, then rinse in a colander and pat dry with paper towel. Toss cucumber and vinegar in a bowl to combine
4.

Serve the smoked salmon rillettes with grilled rye bread and cucumber, and scatter with dill.