Salmon & Smoked Trout Rillettes
By Carla Oates
Using a combination of salmon and smoked trout—both loaded with essential fatty acids and skin moisturising fats—as well as creamy coconut, these rillettes will feed your skin and nourish your belly. Serve with crunchy crackers or crudites for a satiating afternoon snack.
Have some leftover? Rillettes can also be mixed through cooked and cooled potatoes—a good source of resistant starch—with a little extra coconut cream and lemon juice to make a salad.
Ingredients
- 125g skinless salmon fillet, pin-boned
- ½ eschallot, finely chopped
- 3 tablespoons ghee, melted & cooled
- 2 tablespoons coconut cream
- 1 tablespoon extra-virgin olive oil
- 3 teaspoons freshly squeezed lemon juice
- 75g smoked trout, flaked into small chunks
- 3 teaspoons finely chopped dill, plus frond to decorate
- 2 teaspoons finely chopped chives
- Sea salt & ground white pepper, to taste
Method
- Place the salmon and eschallot in a small saucepan. Cover with cold water, set over a medium heat and bring to just below simmering point. Reduce the heat to low and poach for 3 minutes, or until salmon is just cooked through.
- Using a slotted spoon, remove the salmon, set it on a plate and leave to cool to room temperature. Strain the poaching liquid, reserving the shallot. Once cooled, flake the salmon into small chunks.
- Place 1½ tablespoons of the ghee, coconut cream, olive oil, and lemon juice in a medium bowl and whisk to combine.
- Add the salmon and eschallot, smoked trout, dill and chives and stir to combine. Season with salt and pepper.
- Spoon and tightly pack the salmon mixture into a 250mL sterilised glass jar with a lid. Pour over the remaining ghee to create a layer over the surface and top with a dill frond to decorate. Refrigerate for at least 1 hour to chill.
- Serve rillettes with crackers and fermented cucumbers or fresh crudites such as witlof, celery, cucumber and radish.
- Store in an airtight jar in the refrigerator for up to 3 days.