Name: Salmon Rillettes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 2 Salmon skin on portions; 100 g Smoked salmon, finely chopped; 2 Cornichons, finely chopped; 1 tbsp Drained baby capers; 1 Shallot, finely chopped; 2 tbsp Whole egg mayonnaise; 1 tbsp Sour cream; 2 tbsp Horseradish cream; 1 tsp Dijon mustard; 1 tbsp Finely chopped chives; 1 tbsp Chopped dill; Sliced Stone Baked by Laurent Mini Pane Di Casa bread, toasted, to serve

CategoryGeneral

Yields6 Servings

Prep Time10 minsCook Time5 minsTotal Time15 mins

2 Salmon skin on portions

100 g Smoked salmon, finely chopped

2 Cornichons, finely chopped

1 tbsp Drained baby capers

1 Shallot, finely chopped

2 tbsp Whole egg mayonnaise

1 tbsp Sour cream

2 tbsp Horseradish cream

1 tsp Dijon mustard

1 tbsp Finely chopped chives

1 tbsp Chopped dill

Sliced Stone Baked by Laurent Mini Pane Di Casa bread, toasted, to serve

Step 1
Place fresh salmon in a steamer over a saucepan of simmering water. Cover and cook for 5 mins or until salmon is just cooked through.

Step 2
Remove and discard the skin from the salmon. Place in a bowl. Flake the salmon into small pieces. Stir in the smoked salmon, cornichon, capers, shallot, mayonnaise, sour cream, horseradish cream, mustard, chives and dill. Season. Transfer mixture to a serving dish. Cover with plastic wrap. Place in fridge for 2 hours to chill.

Step 3
Serve with bread or store in the fridge for up to 2 days.

Enjoy!!

With thanks to: www.taste.com.au

This recipe was originally published in the Coles Magazine

Ingredients