Sometimes I like to do things backwards. At time it’s just easier that way. Take this post for example. I started with the recipe and notes then went on to the different ways to eat it, simply because I had a bit of writers block. Sometimes I browse on other blogs, magazines, Instagram and Pinterest if I have writers block or even bakers blog just to get some inspiration
Whilst browsing the web as I do, I came across this Salmon Rillettes on Spoon Fork Bacon’s newly refurbished blog and was instantly intrigued. As a chef I had certainly heard of Rillettes but have known it to be usually made with duck or pork and is usually a coarse pate. I often see it on French Bistro style restaurant menus, but I usually turn my nose up at it to be honest.
Since this has a very strong fish taste, I had to create something to counter the strong fish flavour. I made a beetroot salad with sharp apple matchsticks and sweet carrot shreds. The earthy taste from the beetroot goes really well with the sharp and sweet apple; which all turns a lovely purple hue due to the beetroot, which help cuts through the fish taste.
While this make a lot of mixture enough for 6 generous helpings, it doesn’t last. We devoured it within two days having it for breakfast, lunch and just a spoonful of it plain straight out of the bowl.
This spread is so versatile and you can use it to add to different meals.
- Spread it on top of bagels served with a side salad (like here shown). This is my favourite way to eat it
- Slice a sourdough baguette and lightly toast. Spread the rillettes on top for a crunchier variation. Great for canapes
- Get two slices of your favourite bread. Spread a generous helping of the salmon rillette on top of one slice and finish with sliced cucumber and the other slice of bread for a summer sandwich.
- Fold it into some potato salad. Add more spring onion, watercress and some green beans for a perfect summer salad.
- Boil some pasta. Fold the salmon into the pasta with some sweetcorn, peas, green beans and some parsley.
- If you’re a fan beetroot soup, spoon a heaped tablespoon of it into your soup.
- Spoon a little of the mix on top of some individual lettuce leaves such as cos, little gem, endive or radicchio for quick and easy two bite nibbles.
- Serve with lightly buttered new potatoes and some steamed veg for a light dinner
- Salmon Rillette Puffy Omelette. Whisk some eggs with salt and pepper. Add the rillette and combine. Place in a skillet and put into the oven at 180°C till the eggs go puffy. Tip out onto a plate and grate over some cheese and serve with a salad.
- Serve with buckwheat pancakes and red onions. Great for breakfast, lunch or dinner
For the salmon rillettes…
80g cooked prawns, finely chopped
150g smoked salmon, finely chopped
2 tbsp finely chopped chives
2 tbsp finely chopped parsley
2 spring onions, roughly chopped
2 tbsp tartare sauce
100g cream fraiche
30g mascarpone cheese
1 lemon, zested
Salt & Pepper
For the beetroot salad…
2 beetroots, cooked & diced
1 granny smith apple, cut into matchsticks
1 carrot grated
3 tbsp vinegar
2 tbsp apple juice
- Cut the lemon into half. Reserve half and slice the other half. In a saucepan fill 3/4 full with water Add the sliced lemon, peppercorns and salt and bring to the boil.
- Add the salmon to the fragrant boiled water and cover with cling film for 8-10 mins/ till cooked, depending on thickness of salmon. When cooked plunge into a bath of ice water.
- Combine the remainder of the ingredients in a bowl and the salmon and mix until the salmon is broken up into small flakes.
- Serve as you like or with one of the suggestions above.
- For the beetroot salad: Combine all the ingredients together
Oh So Sweet Baker’s Notes
- Do not over mix the rillette as you still want small flakes of salmon. It isn’t meant to be smooth.
- For a great dairy free alternative use avocado.
- Both mackerel and trout work beautifully with this instead of salmon.
- If you haven’t got tartare sauce on hand use 1 tsp of chopped capers and an extra tbsp of cream fraiche.
- Not a fan of prawns. No worries just omit them from the recipe.
- For an added crunch in the rillette, add finely chopped radishes or celery.
Oh So Sweet Baker x