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Smoked salmon rillette with pickled fennel
Serves 6 Starters and mains
Ingredients
- 500g hot smoked salmon fillets, skinned and flaked
- 100g unsalted butter, sofened
- 3tbsp crème fraîche
- 1tbsp each chopped fresh dill and chives
- juice 1⁄2 lime, about 1 tbsp
- 150g smoked salmon, diced
For the pickled fennel
- 350g baby fennel, trimmed
- 250ml white wine vinegar
- 50g white sugar
- 2 garlic cloves, sliced
- 1tbsp mustard seeds
- 2 bay leaves
- 3tsp sea salt
- 1tsp pink peppercorns
- 6 small dill sprigs, to garnish
- sliced and toasted baguette, to serve
Method
Start by making the pickled fennel. Blanch the fennel in a saucepan of lightl y salted, boiling water for1 minute, refresh under cold water and dry well on kitchen paper. Place in a bowl.
Combine all the remaining ingredients in a saucepan with 250ml cold water and bring slowly to the boil. Simmer for 2 minutes and remove from the heat. Pour over the fennel and set aside until cold. Divide the mixture between 2 clean jars, seal and leave to pickle for a few days in a cool place.
Make the salmon rillette. Place the hot smoked salmon, half the butter, the crème fraîche, dill, chives and lime juice in a bowl. Season and beat well to combine. Stir in the diced smoked salmon and season again to taste.
Divide the salmon among 6x150ml jars then press a dill sprig on top of each one. Melt the remaining butter in a small saucepan over a very low heat, without stirring until melted. Very carefully strain the butter through a fine sieve lined with muslin and pour over the salmon pots. Chill until set.
Serve the rillettes with toasted baguette and the pickled fennel.
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