(pic: thelittlestanchovy)
Ingredients :
1 litre vegetable stock
Salt
300 gr salmon fillet
150 gr smoked salmon, chopped
100 ml creme fraiche
Half bunch of dill, shopped
Half bunch of chives, chopped
Pinch cayenne pepper
Grated zest of 1 lemon
1 teaspoon grated horseradish
2 teaspoons capers, rinsed
How To Make :
1. Bring the stock to the boil and season to taste with salt. Place the salmon fillet in a heatproof bowl, then pour over enough boiling stock to cover. Cover the bowl with plastic film and set aside to poach for 30 minutes. Remove the salmon from the stock and remove any skin.
2. Place the remaining ingredients in a bowl and mix until all combined.
3. Flake the poached salmon and gently fold into the creme fraiche mixture. Season with extra salt and little more cayenne pepper if desired.
4. Spoon the smoked salmon rillettes into jars and store in fridge up to 4 days.
*Serve 6
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