Salmon Rillettes Recipe

Ingredients

• 350g/12 oz salmon fillets

• 175g/6 oz butter

• 1 celery stick, finely chopped

• 1 leek, white part only, finely chopped

• 1 bay leaf

• 150ml/1/4 pint dry white wine

• 115g/4 oz smoked salmon trimmings

• large pinch of ground mace

• 60ml/4 tbsp fro mage frais

• salt and ground black pepper

• salad leaves, to serve

Serves 6

Method:

1. Lightly season the salmon with salt and pepper. Melt 25g/1 oz of the butter in a frying pan and cook the celery and leek for about 5 minutes.

2. Add the salmon and bay leaf and pour over the wine. Cover with a tight-fitting lid and cook for about 15 minutes until the fish is tender.

3. Strain the cooking liquid into a saucepan and boil until reduced to 30ml/2 tbsp. Cool. Melt 50g/2 oz of the remaining butter and gently cook the smoked salmon until it turns pale pink. Leave to cool.

4. Remove the skin and any bones from the salmon fillets. Flake the flesh into a bowl and add the cooking liquid.

5. Beat in the remaining butter, the mace and fro mage frais. Break up the smoked salmon trimmings and fold into the mixture with the pan juices. Taste and adjust the seasoning.

6. Spoon the salmon mixture into a dish or terrine and smooth the top level. Cover and chill in the fridge.

7. To serve the salmon rillettes, shape the mixture into oval quenelles using two dessert spoons and arrange on individual plates with the salads leaves. accompany with brown bread or oatcakes, if you wish.