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salmon-rillettes

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Recipe

This piquant spread from France should have a fairly rough texture.

Yield : Makes 4 servings
Prep Time : 15 mins

Ingredients

  • 4 tbsp butter, softened
  • 9 oz (250g) hot-smoked salmon, skinned
  • ¼ cup plain low-fat yogurt, preferably Greek-style
  • Grated zest and juice of ½ lemon
  • 2 tbsp chopped chives
  • One 1¾ oz (50g) jar salmon caviar
  • Watercress sprigs, to garnish
  • Lemon wedges, to garnish

Directions

1. Beat the butter in a medium bowl with a wooden spoon until smooth. Break up the salmon into small pieces, add to the butter, and mash with a fork.

2. Add the yogurt, lemon zest and juice, and chives and stir until evenly combined. Cover and chill for at least 1 hour.

3. Spoon on to serving plates and top with caviar. Garnish with watercress sprigs and lemon wedges.

Good with small rounds of pumpernickel to make tasty and attractive canapès.

Variation

Poached Salmon Rillettes:Use the same quantity of poached fresh salmon fillet, removing the skin after the fish has been cooked.

Notes

Prepare ahead : The rillettes can be refrigerated for up to 1 day before serving.

Freezing Information: Freeze for up to 1 month.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

218kcal (11%)
65mg (6%)
1mg (2%)
155mcg RAE (5%)
166mg
52mg
15g
1g
0g
1g
121mg (40%)
696mg (29%)
9g (44%)
17g (26%)
2mg (11%)
 

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