SALMON PÂTÉ

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PREP TIME 20 minutes
COOK TIME 30 minutes
SERVES 6-8

INGREDIENTS

300g fresh salmon fillet, skinned and boned 

200g smoked salmon 

200g crème fraîche 

1 shallot, finely diced 

1/4 bunch fresh dill, finely chopped 

1/4 bunch chives, finely chopped 

2 tbsp capers, finely chopped 

1/2 cup small pickled cucumbers (cornichons), roughly chopped 

Sourdough toast, to serve 

METHOD

Step 1 

Place the salmon fillet in a bowl and cover with boiling water. Let it sit for 30 minutes until fully cooked, then flake the salmon. In a food processor, combine the flaked salmon, crème fraîche, smoked salmon, dill, chives, shallot, capers, and half the chopped cucumbers. Blend until smooth and creamy. Gently fold in the remaining cucumbers for added texture. 

Step 2 

Spoon the rillettes into a small serving bowl and serve with toasted sourdough slices on the side for spreading. 

Perfectly creamy and packed with flavour, these rillettes make a deliciously elegant starter!