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 the stews and heavy meals I’ve 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’re having guests round for drinks and canapés or you’d 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.
So, if you fancy trying this quick and simple dish, read on…
- 450-500g fresh salmon fillets
- 50g crème fraîche
- 80g Philadelphia
- 1 lemon
- 1 small bunch dill
- 1 small bunch chives
- Salt & pepper