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 and our DEEP COLLAGEN™ marine collagen powder, 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.
- 125g skinless salmon fillet, pin-boned
- ½ eschallot, finely chopped
- 3 tablespoons ghee, melted & cooled
- 2 tablespoons coconut cream
- 1 ½ tablespoons DEEP COLLAGEN™ Inner Beauty Support
- 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
- 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, DEEP COLLAGEN™ powder, 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.