Smoked Salmon Rillettes With Dill And Creme Fraiche
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Smoked Salmon Rillettes With Dill And Creme Fraiche
Ingredient
400g hot smoked salmon
200g crème fraiche
1/2 bunch Dill, roughly chopped
2 eschallot, finely diced
Zest of 2 lemons
Juice of 1 lemon
2 tbs capers, roughly chopped
Salt and pepper to taste
Method
Roughly flake the hot smoked salmon into a bowl. Be sure not to break it up too much as when you stir the rest of the ingredients together, it will breakdown further.
Place the rest of the ingredients into the bowl with the salmon and fold together.
Serve with toasted sourdough or lavosh.
Recipe by Andy Allen
