Rillettes of Fresh and Smoked Salmon

Name: Rillettes of Fresh and Smoked Salmon
Yield: serves 8
Ingredients: clarified butter; salt and freshly ground pepper; pinch of nutmeg; 340 g freshly cooked salmon; 1–1½ tablespoons water; lemon juice to taste; 340 g smoked salmon; 370 g softened butter

Preparation info

serves
8

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

The texture of this pâté should resemble that of pork rillettes, where the meat is torn into shreds rather than blended.

Ingredients

370 g softened butter
340 g smoked salmon
1–1½ tablespoo

Starter
Pescatarian
Gluten-free

Method

Melt 30 g of the butter in a low saucepan, add the smoked salmon and the tablespoon of water. Cover and cook for 3–4 minutes or until it no longer looks opaque. Allow it to get quite cold.

Cream the butter in a bowl. With two forks, shred the fresh and smoked salmon and mix well together. A