A type of pâté from Brittany, France, rillettes can be made from red meat or seafood. The meat is slow-cooked over several hours in its fat, then shredded and stored in a container, covered with a layer of fat
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 4-6 |
| Cuisine | French |
| Diet | Other |
| Preparation | Moderate |
| Calories | 482 |
| Fat | 16.7g |
| Saturates | 5.7g |
| Protein | 36.2g |
| Carbs | 48.5g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPat the salmon dry with a paper towel. Season on both sides with salt and pepper.
Roughly chop the celery and halve the leeks. Add to a medium-sized pot. Quarter the onion and place it in the pot along with the bay leaf and black peppercorns. Pour in the water. Place the pot over a medium heat and allow the water to come to a slow simmer. Place the salmon in the liquid and poach for approx.10-15 minutes depending on the thickness of the cut. It should be flaky but still slightly pink.
Remove the salmon from the liquid. Using a fork, flake the salmon into large chunks while it is still warm. Set it aside.
To make the butter, finely dice the shallot and chop the capers and herbs. Zest and juice the lemon. In a medium bowl, whisk the softened butter, crème fraîche, horseradish sauce, lemon juice and zest together. Fold in the shallots, capers, chives and dill. Gently fold in the flaked salmon, being careful not to break it up too much.
Spread over crusty bread or crackers and serve.
