Rillettes aux deux saumons
Marielle
Delicious on toasted bread, this can be eaten accompanied by a nice white wine.
ingredients
- 2 shallots
- 1 carrot
- 100 ml white wine
- 2 tablespoons white wine vinegar
- 1 tablespoon dried thyme
- 1 bay laurel leaf
- 150 gram salmon fillet
- 75 gram soft butter
- 1 egg yolk
- 1 tablespoon crème fraîche
- 75 gram smoked salmon, finely chopped
- 1 tablespoon lemon juice
directions
- 1
Chop one shallot and the carrot in large chunks, add them to a small pan with 100 ml water and the wine vinegar, thyme and laurel leaf. Bring to boil.
- 2
Add salt and pepper to the broth until nice and spicy and let it simmer for about 30 minutes with a lid.
- 3
Place the salmon fillet carefully in the broth and leave it for 5 minutes. Be careful to not let the water boil!
- 4
Remove from heat and let the salmon cool down in the broth.
- 5
Chop the other shallot in fine pieces. Remove the salmon from the broth and carefully pick apart the salmon with two forks.
- 6
Whisk the butter with the egg yolk and crème fraîche until foamy. Using a spoon, carefully mix the cooked salmon, smoked salmon and chopped shallot through the egg mixture.
- 7
Add salt and pepper to taste and leave to set in fridge for at least one hour.
Source: Marielle
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