Salmon Rillettes

Name: Salmon Rillettes
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: blue mackerel (replacing the smoked salmon with extra blue mackerel); ocean trout; rainbow trout; 100 ml extra virgin olive oil; salt flakes and freshly ground white pepper, to taste; 2 tablespoons salmon or ocean trout roe; 12 chervil leaves; 1 teaspoon chopped dill; 1 teaspoon pouring cream; 100 g smoked salmon, diced; 1 teaspoon strained lemon juice; 12 thin slices brioche; 1 x 150 g piece salmon fillet, skin off and pin-boned

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Rillettes are generally made with pork, or occasionally duck or rabbit. The cooked meat is mixed with fat, shredded into thin, moist strands and served with crisp croûtons. French chef Philippe Mouchel, who has run restaurants in both Sydney and Melbourne, presented a seafood spin on this classic dish at the Seafood School. You can prepare these rillettes a day in advance, making them perfect for a dinner-party entrée or an accompaniment to pre-dinner drinks. If brioche is unavailable, use