• Serves: 8 canapes
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: easy

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

Salmon Rillettes Ingredients 1

 

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set oven temp: 200C/gas mark 6

here's how it's done...

  • 1

    Preheat your oven to 200C (180C fan).  Put the salmon fillets on a baking tray and season with salt and pepper.  Put in the oven for 20 minutes.

    Salmon Rillettes Step 1

  • 2

    While 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.

    Salmon Rillettes Step 2

  • 3

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

    Salmon Rillettes Step 3

  • 4

    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.

    Salmon Rillettes Step 4

  • 5

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

    Salmon Rillettes Post 1

    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?

    Bon Appétit!

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By Carole Poirot on 17.02.14

Guest Contributor

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