Salmon rillettes
A mixture of flaked and smoked salmon, mixed with creme fraiche, mayonnaise, herbs and lemon. The perfect starter or canapé.
Salmon rillettes (4 portions)
125g Cooked salmon
125g Smoked salmon (diced)
35g Mayonnaise (homemade or shop bought works)
100g Crème fraiche
50g Confit shallot
1 Lemon (zest)
5g Dill (chopped)
5g Tarragon (chopped)
3g Chervil (chopped)
3g Chive (chopped)
15g Lemon juice
30g Diced cucumber
Salt + pepper
Start by slowly cooking your salmon and diced shallot in oil over a low heat, until the salmon is cooked and shallots are very soft. Salmon should be 50C if you have a temperature probe.
Prepare all your other ingredients: dice smoked salmon + cucumbers and chop herbs.
Mix all the ingredients in a large bowl until you have the desired rillette texture. Check seasoning and you’re ready to go.
Homemade mayonnaise (400g)
4 Egg yolks
5ml White wine vinegar
25g Dijon mustard
300ml Rapeseed oil
Salt + pepper
Mix the egg yolk, mustard and vinegar in a bowl, slowly whisk in your oil until you have a thick mayonnaise.
English muffins (4 Portions)
225g Flour (strong)
0.5tsp Salt
0.5tsp Sugar
5g Yeast (dried)
25g Butter
125g Milk (whole)
Make the milk slightly warm. Mix all ingredients well for 5 minutes with the dough hook.
Leave to prove for 20 minutes, roll to the correct thickness using fine semolina, can cut into disks.
Leave for another 20 minutes and prove covered.
Cook over a medium heat in a flat pan. Colour each side of the muffin, if it still feels slightly raw cook in a hot oven for a couple of minutes.
