This piquant spread from France should have a fairly rough texture.
Prepare ahead : The rillettes can be refrigerated for up to 1 day before serving.
Freezing Information: Freeze for up to 1 month.
Preparation Time15 min
Preparation Time - Text15 mins
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party
Recipe Courseappetizer, hors d'oeuvre
Taste and Texturebuttery, creamy, rich, salty, tangy
Type of Dishdip/spread
- 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
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.
Add the yogurt, lemon zest and juice, and chives and stir until evenly combined. Cover and chill for at least 1 hour.
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.
Poached Salmon Rillettes:Use the same quantity of poached fresh salmon fillet, removing the skin after the fish has been cooked.
2008 Dorling Kindersley