Inspired by traditional French Rillettes, this recipe takes advantage of Tasmanian salmon that is poached and combined with smoked salmon, shallot and creamy mayonnaise for an easy entrée or tasty hors d'oeuvre.
How long will it take?
Takes 10 minutes, plus cooling time
What’s the serving size?
What do I need?
- 2 cups dry white wine
- 1 tbsp minced shallot
- 450 g salmon fillet, skinless, cut into 2 ½ centimetre pieces
- 90 g smoked salmon, cut into 2 ½ centimetre pieces
- ½ cup mayonnaise
- 1 tbsp freshly squeezed lemon juice
- Fine sea salt and freshly ground white pepper
How do I make it?
- Add wine and shallot to a saucepan over high heat and bring to the boil. Reduce heat to low and add salmon fillet. Cook for 5 minutes, then use a slotted spoon to remove from poaching liquid. Strain poaching liquid through a fine sieve, keeping shallot and discarding the liquid. Put salmon and shallot in a bowl, cover and chill in the fridge.
- When salmon has completely cooled, add smoked salmon, mayonnaise and lemon juice to the bowl. Gently mix to just combine. Season with salt and pepper to taste.
- Serve with toasted baguette, grilled sourdough or spread on crackers.