A little like a salmon terrine, this dish is terrific with homemade bread, served as a starter
Plus cooling time
- Serves 8
- More effort
Nutrition per serving
- 500g skinless salmon fillets
- 200g pack Philadelphia cheese
- 1 zest of 1 lemon, and juice of ½ lemon
- 8 slices smoked salmon (approx 300g/11oz pack)
- 50g pot keta (salmon caviar), to serve
- dressed salad leaves, dill sprigs, lemon wedges and soda bread (below) to serve
- 2 tbsp lemon juice
- few black peppercorns
- 1 bay leaf
- 1 shallot or ½ an onion, sliced
- stems from a small bunch of dill (keep the feathery leaves if you make the soda bread)
- 1 tsp wholegrain mustard
- 5 tbsp crème fraîche
Salmon caviar, or keta as it's sometimes known, is much more affordable (and sustainable) than other types of caviar, yet still looks a million dollars. You'll find it in the chilled aisle of the supermarket, next to the smoked fish.
Put the salmon and poaching ingredients into a pan and just cover with cold water. Bring to a gentle boil, then turn down and poach for 4 mins. set aside, off the heat, for 5 mins to carry on cooking. lift out the salmon and break into large flakes with a fork. Allow to cool.
Whizz the cheese in a processor, then add the poached salmon and pulse until blended. if you don't have a processor, mash the fish with a fork and stir into the softened cheese. Add the lemon zest, juice and season to taste (if using a processor, do this with a spoon so that the mix doesn't get overworked).
Take two dessertspoons, wet with water, then scoop up a generous spoonful of the salmon mix with one. now bring the second spoon over and under the mix, transferring it from one spoon to the other, turning it over as you go. Do this several times until you have an even, egg-shaped portion. Repeat with the rest of the mix, putting them on a plate when done. Cover lightly with cling film. Chill for at least 2 hrs and up to 2 days ahead. Meanwhile, mix the mustard and crème fraîche with seasoning to make a dressing and make the soda bread, see link, right.
To serve, lay a slice of smoked salmon on 8 plates and top with the rillettes. Spoon the dressing on the side and top with ½ tsp keta and a sprig of dill. Serve with the toasted bread, lemon wedges and dressed salad leaves.