Recipe courtesy of Australian Good Food Magazine, November 2010
Ingredients
- 300g smoked salmon slices
- 1/3 cup (80g) crème fraîche or sour cream
- 20g unsalted butter, at room temperature
- 2 tsp grated lemon rind, plus 1 tbsp lemon juice
- 4 green onions (shallots), white parts only, chopped
- 2 tbsp snipped chives, plus extra to serve
- 1 x 30cm baguette
- 2 tbsp olive oil, plus 2 tsp extra
- 1 Lebanese cucumber, sliced lengthways into thin ribbons
- cornichons (pickled baby cucumbers), to serve
Method
- Lightly grease four 1/2 cup-capacity moulds or ramekins. Cut one-third of smoked salmon into very fine strips. Place remaining salmon in a food processor and add crème fraîche, butter and lemon rind. Pulse until roughly chopped and well combined. Transfer to a bowl and mix in onion, chives and lemon juice.
- Place reserved salmon strips in bases of prepared ramekins. Top with crème fraîche mixture, pressing down lightly to remove any air pockets. Smooth surface, cover with plastic wrap and chill for 1 hr, until ready to serve.
- Meanwhile, preheat oven to 200C or 180C fan. Cut baguette into 15cm-long wedges. Place on a baking tray and brush with oil. Season. Bake for 15 mins, until toasted.
- Divide cucumber slices between serving plates, drizzle with extra oil and season with pepper. Carefully run a knife around inside edge of each rillette, to release from sides. Turn out onto serving plates and top with extra chives. Serve with cornichons and toasted baguette wedges.
Serves: 4