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Preparing: 20 min
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Cook time: 5 min for broth and 5 min for the fillet
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Ingredients
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Method
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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
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Put the onion, leak and carrot in a small pan, add a pinch of salt, the bay leaves and peppercorns.
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Pour the white wine and water, cover the pan with a lid and heat to boil. Boil for 5 min.
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a fillet of Scottish Salmon or salmon, 150-180 grams
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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.
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Remove the fillet from the pan and with a small knife, remove the skin – it flakes off easily.
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Flake the fish, removing the bones if you have come across any. Place in a small bowl and leave to cool off.
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50 g soft unsalted butter cut in small pieces
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Add the unsalted butter to the fish and blend it with a spatula.
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10 green peppercorns, crushed
1 tbsp lemon juice
A pinch of cayenne pepper
2 tbsp chopped chives
½ tsp fine salt
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Add the lemon juice, green and cayenne pepper, chopped chives, salt and mix with fish and butter.
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70 ml whipping cream
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Whip the cream to the ribbon consistency and add to the mixture.
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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.
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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.
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The Recipe from the book “The Roux brothers cooking for two”
