By
delicious. team
Rillettes is the French word for meat or fish that has been gently cooked, then shredded and potted with a layer of its juices and fat on top to preserve it. Serve with a trio of relishes.
Ingredients
- 350g skinless salmon fillets
- 150g hot or lightly smoked salmon fillets
- 175g unsalted butter
- 1 tbsp green peppercorns in brine, drained and rinsed
- 2 tbsp snipped fresh chives
- The grated zest of 1 unwaxed lemon
Method
- 1. Cut the salmon fillets into 2cm chunks. Melt the butter in a large shallow pan, add the salmon and cook gently until just cooked through – this will take about 3-4 minutes. Stir very gently, taking care not to break up the fish too much.
- 2. Add 1 tbsp green peppercorns, 2 tbsp snipped fresh chives, and the grated lemon zest. Season well with salt and black pepper.
- 3. Pack the salmon and butter into a ceramic dish and cool. Chill until ready to serve with a pickled cucumber salad and ciabatta melba toasts.
Nutritional info
Per serving: 359kcals, 31.9g fat (17.1g saturated), 18.7g protein, 0.1g carbs, 0.1g sugar, 1.3g salt