Huon Salmon Rillette

This recipe was presented by Ben Milbourne as part of episode 4 of Huon Salmon’s Secret Pantry Business Facebook Live Series!

Pronounced with silent “L’s”, Rillette is a french dish best described as a mix of a pâté and dip. Using a salmon and crème fraiche base, this crowd-pleasing dish can be adapted to suit your palate (for a creamier consistency, add more crème fraiche).

A simple method of using boiling water (from a kettle) to cook the salmon means this dish can be made pretty much anywhere. Served cold, this dish is a perfect addition to a dinner party spread, or as a delicious comfort food to enjoy by yourself during isolation.

Don’t miss out on future Secret Pantry Business episodes! Watch previous episodes or sign up for updates here – www.huonaqua.com.au/huon-hub/secret-pantry-business/.

Preparation:: 10 Minutes
Cooking:: 10 Minutes
Serves:: 4

Ingredients

1 Fresh Huon Salmon portion
1/4 cup small gherkins, roughly chopped
2 tbsp capers, roughly chopped
5 sprigs finely chopped dill
2 tbsp chopped chives
200g crème fraiche (or sour cream)
Juice of 1/3 lemon
Zest of ½ lemon
Pinch of salt

Method

1

Place salmon fillet in a bowl of boiling water. Cover bowl with lid or cling wrap and leave to poach for 6-8 mins. When poached take Huon salmon out of water and allow to cook. When cooked break-up the salmon (discard skin) into small pieces.
2

Mix all ingredients together in a bowl.
3

Serve with crackers or mini toasts.