12 days of homemade Christmas presents
Day 3, Salmon Rillettes 🎄 🎁
So yes this one is a bit different. But what it lacks in shelf life (a few days) it more than makes up in deliciousness and delight.
I believe that if you make a pot of salmon rilletes and give this to someone as a Christmas present with a baguette and a cold bottle of pink bubbles 🧺 then you’ll be well on your way to becoming that recipient’s favourite person.
What a feast that would be. What a treat.
Make a double batch and give some to yourself.
Salmon rillettes
Serves 4-6 (as a starter)
Prep time: 20 mins, plus chilling
Cook time: 10 mins
2 cups (500 ml) white wine
2 French shallots, peeled and very finely chopped
500 g (1 lb 2 oz) salmon fillets, cut into 1 cm (1/2 inch) pieces
1/2 cup (150 g) mayonnaise
1/2 cup (150 g) crème fraîche
500 g (1 lb 2 oz) smoked salmon
Juice of 1 lemon, or to taste
3 Tbsp dill, finely chopped
1 baguette, sliced, to serve
Start this recipe a day ahead. Put the wine and shallots in a saucepan and bring to the boil. Reduce the heat to a simmer, add the salmon fillets, cover and cook for a few minutes or until just translucent. Remove the salmon and shallots from the poaching wine. Cover and place in the fridge overnight or until completely cool.
Gently combine the poached salmon and shallots with the remaining ingredients. Season with salt and pepper to taste. You might find it needs a little more lemon, dill or even mayonnaise to suit your taste – keep tasting and tweaking until you’re happy. Cover and return to the fridge until ready to serve.
This photo and recipe is from the Summer chapter of my book In Good Company, photographed at the stunning home of @tomolly_carcoar thank you Belinda
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