Smoked Salmon Rillette with Pickled Cucumber

  • 200g poached fresh salmon fillet flaked
  • 200g smoked salmon chopped
  • 1 tbsp mayonnaise
  • 3 tbsp crème fraiche
  • 1 tsp creamed horseradish
  • ½ lemon juice
  • Pinch cayenne pepper
  • 1 tbsp chopped chives
  • ½ tbsp chopped dill
  • Sprig dill for garnish
  • For the Pickled Cucumber
  • ½ cucumber peeled and finely sliced
  • 200ml white wine vinegar
  • 75g sugar
  • For the Melba Toast
  • 2 slices white bread
View metric measurements

In a large bowl mix all the ingredients for the salmon rillette and season with salt. Spoon into 4 x 200ml kiln jars. Smooth the surface of the rillette with the back of a spoon. Place in the fridge until ready to serve. To pickle the cucumber, warm the vinegar and sugar until the sugar dissolves. When cool add the cucumber slices. Leave in the liquid for one hour.

To make the Melba toast, toast the bread, cut off the crusts, slice in half to obtain two thin squares, place the cut size on a chopping board and gently rub against the board to remove the excess bread. Cut in half diagonally, place on a tray and leave in a low oven for ten minutes. To serve, place a few slices of pickled cucumber on the rillette, garnish with a sprig of dill and serve with the Melba toast.

Inactive prep. time: 1 hour.

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