Fresh and Smoked Salmon Rillette
This Salmon Rillettes recipe is quick and easy recipe and perfect as a starter for a dinner part. Serve with your choice of toasted bread.
This is one of the recipes we learnt from Paul Merrett at the Total Greek Masterclass.
Fresh and Smoked Salmon Rillette
Quick and delicious starter to wow your dinner party guests.
Servings: 4 servings
Ingredients
- 2 tablespoon of TOTAL Greek Yoghurt Classic (2% can also be used)
- 200 g of fresh salmon
- ½ lemon juiced
- 60 g of diced and softened unsalted butter
- 1 dessert spoon of fresh dill chopped
- 2 teaspoons of horseradish relish
- 75 g of smoked salmon
- Pepper
- Wholemeal bread for toast
Instructions
- Place the fresh salmon in a small oven proof baking dish and wet the salmon with a dessert spoon of water.
- Cover the dish with foil and put it in an oven at 170°C/325°F/Gas Mark 3 for about 6 minutes.
- When the salmon is cool, flake it into a bowl.
- Add the yoghurt, lemon juice, the softened butter (microwave), dill and horseradish – but don’t mix it all yet.
- Shred up the smoked salmon into strips and add this to the bowl.
- Finally add a twist of black pepper and then gently fold and mix everything together taking care not to break it all down to a mush.
- When everything is thoroughly combined, put into a serving dish and chill it in the fridge for at least an hour.
- Serve with hot brown toast.
You can find more recipes that Paul created for the campaign using Total Greek here .
Paul Merret runs the Victoria Pub in East Sheen and you can follow him on twitter @PaulMerretChef
