Origin of dish:
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Type of cooking:
Preparation time: 90 minutes
Cooking time: 10 minutes
Ingredients (for 6 people) :
-75g Kerrygold block butterMethod: 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.
-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
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.