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Salmon Rillettes (Rillettes de Saumon)

Preparing: 20 min
Cook time: 5 min for broth and 5 min for the fillet
For vegetable broth (court-bouillon)
1 onion, chopped
1 medium leak, sliced
1 large carrot, sliced
100 ml white wine
500 ml tepid water
2 bay leaves
6 colourful peppercorns
1 pinch of salt
Vegetables in a potAdd the bay leavesAdd peppercorns
Put the onion, leak and carrot in a small pan, add a pinch of salt, the bay leaves and peppercorns.  
Pour over the white wineAdd the water
Pour the white wine and water, cover the pan with a lid and heat to boil. Boil for 5 min.
a fillet of Scottish Salmon or salmon, 150-180 grams
Boiling brothPlace the fillet in the boiling brothPlace the fillet in the boiling broth
Place the rinsed fillet of salmon in the boiling broth and remove the pan from the heat. Leave the fish in the hot broth for 5 minutes.
Remove the fillet from the panRemove the skin from the fillet
Remove the fillet from the pan and with a small knife, remove the skin – it flakes off easily.
Flake the flesh of the fish removing bones if you find any
Flake the fish, removing the bones if you have come across any. Place in a small bowl and leave to cool off.
50 g soft unsalted butter cut in small pieces
Add cut in pieces unsalted butterBlend the butter with the fish
Add the unsalted butter to the fish and blend it with a spatula.
10 green peppercorns, crushed
1 tbsp lemon juice
A pinch of cayenne pepper
2 tbsp chopped chives
½ tsp fine salt
Add the lemon juiceAdd spices and saltAdd chopped chives
Add the lemon juice, green and cayenne pepper, chopped chives, salt and mix with fish and butter.
70 ml whipping cream
Whip the whipping creamAdd whipped cream to the fish mixture
Whip the cream to the ribbon consistency and add to the mixture.  
Combine the cream with the fishTransfer to a ramekin or a small bowl Cover with foil and refrigerate
Combine all ingredients and adjust, if necessary with salt or pepper. Transfer to the small container such as a ramekin, cover with plastic wrap and refrigerate for 2 hours.
Salmon Rillettes Polly Eats London
Garnish with chopped chives and serve with sourdough bread or with a toast. The salmon rillettes shouldn’t be served too cold so if you prepare a day before, remove from the fridge an hour before.

Salmon Rillettes Polly Eats LondonSalmon Rillettes Polly Eats LondonThe Salmon Rillettes Polly Eats LondonThe Recipe from the book “The Roux brothers cooking for two”

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