Salmon Rillettes
Ingredients
- 8 oz 225g smoked salmon, roughly chopped
- 4 oz 113g unsalted butter, softened to room temperature
- 2 oz 56g fresh salmon fillet (optional, for texture variation)
- Zest of 1 lemon optional, for those who include minimal nnon-animal products
- Salt and pepper to taste optional
- Crispy fish skins for serving you can make these by baking or frying seasoned fish skins until crisp
Instructions
- Prepare Fresh Salmon (Optional): If using fresh salmon, poach it gently in water or steam until cooked through. Cool and flake into small pieces.
- Mix Salmon: In a bowl, combine the smoked salmon, cooked fresh salmon (if using), and softened butter. Mix until well combined. For a smoother texture, you can use a fork or an electric mixer on a low setting.
- Flavor: If choosing to use lemon zest, stir it into the mixture at this point. Taste and adjust the seasoning with salt and pepper if desired. Remember, the smoked salmon already adds a salty flavor.
- Chill: Cover the mixture and refrigerate for at least 1 hour to allow the flavors to meld and the butter to firm up, making the rillettes spreadable.
- Prepare Crispy Fish Skins: While the rillettes chill, prepare your crispy fish skins if you haven’t already. These will serve as your zero-carb “crackers” for the rillettes.
- Serve: Serve the salmon rillettes spread on crispy fish skins.
Nutrition
Calories: 120kcalProtein: 7gFat: 10g
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