2 x organic salmon fillets 160 g -
1 smoked wild salmon fillet “Coho” 100 g - 6 toasties or baguette slices crispy toasted or roasted
- 4 tbsp crème fraîche
- 1 tablespoon Dijon or medium spicy mustard
- 2 tbsp capers
- 4 sprigs of dill
- Juice & zest of half an organic lemon
- 20 g softened butter
-
For the pickled onions - 4 red onions, cut into thin rings
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 tsp salt
Salmon Rillette is an exquisite appetizer, perfect for a spring Easter brunch. The combination of organic salmon fillet and aromatic smoked wild coho salmon gives this recipe a special touch. Served on crispy toasties or toasted baguette slices and accompanied by homemade pickled onions, this dish becomes a true delicacy.
Preparation
Place the organic salmon fillets and smoked wild coho salmon in the refrigerator to thaw the day before.
- For the pickled onions, place the onion rings in a preserving jar. Bring apple cider vinegar, water, sugar and salt to the boil in a saucepan. Pour the hot liquid over the onions, close the jar and allow to cool.
- Heat about 1.5 liters of water in a pot without boiling, add the salmon fillets and poach for about 8 minutes until they are tender and cooked through. Carefully remove the cooked salmon fillets from the water and allow them to cool.
- Remove the salmon from the skin, mash with a fork and place in a large bowl.
- Finely chop the smoked salmon and add it to the cooked salmon in the bowl.
- Add soft butter, crème fraîche, Dijon mustard, lemon juice and zest, capers and chopped dill to the salmon. Mix everything well until you get a creamy consistency. Season with salt and freshly ground pepper.
- Spread a generous amount of salmon rillette on the toasties or baguette slices. Spread pickled onion rings over it, garnish with dill and serve.
TIP: It's best to prepare the pickled onions a day in advance.
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