Salmon Rillettes

"February is a tricky time. January is finally over and it feels as if Spring should be around the corner, alas it might just be a long way off. I don't know about you, but I'm starting to get just a little sick of stews and heavy meals which I have enjoyed since November and I feel that I need to bring in little changes. It's still way too cold for salad though and the food still needs to satisfy that wintery craving for comfort. Whether you are having guests round for drinks and canapés or you would just like to make a light lunch during the weekend, this recipe for Salmon Rillettes should tick all the boxes."

Originally, rillettes is a dish similar to pâté. It usually consists of meat that has been cooked slowly with quite a bit of fat, then shredded and left to set with the fat. It would usually be served on bread or toast which makes it perfect for informal gatherings. Salmon rillettes are less fatty and generally a little better for your health. The masses of fat which would usually go into this dish have been replaced with crème fraîche and cream cheese and more taste is added with fresh herbs.

Preheat your oven to 200C. Put the salmon fillets on a baking tray and season with salt and pepper. Put in the oven for 20 minutes.

Whilst the salmon is baking, mix the crème fraîche and cream cheese together until smooth. Finely chop the herbs leaving some for decoration and add to the mix. 

Squeeze in the juice from your lemon and mix all together until well combined.

Take the salmon out of the oven and leave to cool

Once the salmon is cooled down, use a fork to flake it and take any remaining skin off.

Add the salmon to the cream mixture and stir without beating it too much. Serve on slices of toasted baguette.

That's it. A dish that looks pretty, isn't too unhealthy, is simple to make and tastes fab. What more could anyone ask for?

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