HomeFood & drinkSalmon Rillettes with Melba Toast and Cucumber Pickle

Salmon Rillettes with Melba Toast and Cucumber Pickle

No rating at the moment! Be the first to
Origin of dish:  Europe
Type of cooking:  Hob
 
Preparation time: 90 minutes
Cooking time: 10 minutes
 
Ingredients (for 6 people) :

    -75g Kerrygold block butter
    -200g smoked wild or organic Irish salmon
    -1 tsp water
    -200g skinless fresh salmon fillet
    -freshly ground pepper and nutmeg
    -lemon juice, to taste
    -6 slices medium-cut white bread from a large sliced loaf
    -1 cucumber, thinly sliced (unpeeled)
    -1 small onion, thinly sliced
    -25g caster sugar
    -1 tsp salt
    -200ml cider vinegar

Method:

Melt 15g Kerrygold butter in a saucepan. Add the smoked salmon and 1 tsp of water. Cover and cook for 3-4 minutes, or until it no longer looks opaque.

Cool and refrigerate until cold. At the same time, put the fresh salmon fillet into a saucepan and cover with water.

Heat until almost boiling, then turn off the heat and let the salmon poach in the hot water for 5 minutes. Remove, cool and refrigerate until cold.

When cold, use two forks to shred both the fresh and smoked salmon – you are aiming for a coarse, slightly stringy texture.

Beat the remaining Kerrygold butter in a bowl, then add the salmon and mix together using a fork (do not use a food processor). Season with pepper and nutmeg. Taste and add lemon juice as necessary. Cover and chill.

Just before serving, make the Melba toast. Toast the bread on both sides. Cut the crusts off immediately and then split in half to create very thin slices.

Scrape off any soft crumb, cut into triangles and put back under the grill, untoasted side up for a few seconds until the edges curl up. Serve with the rillettes.

Tip: Salmon rillettes will keep perfectly in the refrigerator for 5-6 days provided they are sealed with clarified butter.

To make clarified butter, melt 75g Kerrygold butter gently in a saucepan. Allow it to stand for a few minutes, and then skim off the crusty white layer of salt particles from the top.

Underneath this crust there is clear liquid butter, which is the clarified butter. The milky liquid at the bottom can be discarded or used in a white sauce.

Pack the salmon rillettes into individual pots or a larger pottery terrine and level the surface. Carefully pour the clarified butter over the top. Chill to form a sealed layer.

For the cucumber pickle combine the cucumber and onion sliced in a bowl (not a metal one). Add the sugar, salt and vinegar.

Place in a tightly covered container in the refrigerator and leave for at least 4-5 hours or overnight before using. The cucumber pickle keeps well for up to a week in the refrigerator.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe is provided by Rachel Allen and Kerrygold UK

User comments

 
another free recipe every day






More recipes:
Rainbow Trout with Hazelnuts and Sage
Crispy Cod with Cider Batter and Sweet Potato Chips
Seafood with Fennel, Apple and Celeriac Salad
Lemon Sole with Mixed Salsa
Scallop and Chorizo Brochette, Cucumber and Ginger Dressing
Fish and Chips Tostados
Poached Salmon garnished with Lemon Wedges, Asparagus Tips and Dill
Salmon En Croute filled with Parsley, Lemon and Pepper Butter
Salmon Fillets Stuffed with Cod
Summer salmon and broad bean lasagne

Don't miss...
Get Your Caffeine Fix! All The Coolest Coffee Shops In LondonLondon's Most Instagrammable Bars
20 Of The Best Sex Positions For A Small PenisThe Emmy Awards 2017: Our Round Up Of The Best Outfits
Latest… 18/10/2017
Guides
Videos
Happy Pancake Day! 11 Yummy Pancake Recipes To Make You Drool
Calories in fruits
Growing tomatoes
Superfoods
See all Food and Drink guides
Phil Vickery Pudcast: 5-minute Desserts
See all Food and Drink videos
 

Don't miss out!

...Join our newsletter
Get the sofeminine latest straight to your inbox
  OK
Find us on...