Advertisement
4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
Everybody knows pork rillettes, which are found in all charcuteries. This recipe comes from Tessa Hayward’s excellent book The Salmon Cookbook. It is actually a salmon pâté, but it has the same feel and texture as rillettes. I like it enormously.
Pour the oil into a frying pan, and add the garlic and thyme. Heat very gently and just sizzle for about 10 minutes. Do not let the garlic color, or it will leave a bitter taste.
Remove the garlic and thyme from the pan, and add the fresh salmon to the oil. Stir for a minute or two until it is just cooked. Pour the contents of the frying pan into a food processor.
Melt the butte