Lachs Rilette mit gepickelten Zwiebeln auf Teller angerichtet

Salmon rillette with pickled onions

35 minutes

Mittel

4 people

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.

Ingredients

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

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

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.