Le fancie: Smoked Salmon Rillettes

Recently, I had lunch at a French-style pub. Yes, there is such a thing. I mean, it’s called ‘Le Pub’, after all.
PS: One day, I’d love to eat at a restaurant called ‘Le Pantalons Fancie’, like on American Dad.

 

For starters (les hors d'oeuvres), we shared a well-stocked charcuterie plate that featured a luscious duck rillette.

I just love rillettes, it’s such a French dish, so richly textured and usually swimming in delicious graisse (that’s French for fat). So it’s not a dish that you want to have too often if you value your health.

 Duck rillette in a tin, with accompaniments.

But how about these salmon rillettes, with no duck fat to be seen, just tangy crème fraiche to tie all the flavours together? Don’t mind if I do!

Not much to say about this recipe, except that it looks super-swish, is super easy to make, and it’s the perfect dish to impress, well, anyone. It’s bound to be on the menu at Les Pantalons Fancie.

 

Smoked salmon rillettes

serves 8

Ingredients

300g piece of skinless salmon fillet, pin-boned

200g smoked salmon, chopped

2 tblsp finely chopped cornichons

1 eschalot, finely chopped

Finely grated zest of 2 lemons

1 tblsp finely chopped dill

¼ cup finely chopped chives

200ml crème fraiche

Toasted baguette slices and cornichons, to serve

Method

1. Place the salmon fillet in a saucepan and cover with 4 cups of boiling water. Cover with a lid and stand for 30 minutes, or until the fish is just cooked.

2. Remove poached salmon from the water and pat dry with paper towels.  Flake the flesh into a large bowl and cool completely.

3. Add smoked salmon to the cooled poached salmon, together with the chopped cornichons, eschalot, lemon zest, dill, chives and crème fraiche. Season with salt and black pepper, then stir until just combined.

4. Serve the rillettes with toasted baguette and cornichons.

Rillettes can be stored in a covered container in refrigerator for up to 2 days. Serve at room temperature.

recipe adapted from delicious (February 2013) 

Salmon, before and after poaching, with eschalot, chives, lemon and chopped cornichons

Add smoked salmon to the poached salmon, together with lemon zest and crème fraiche

Serve with crusty bread

Très fancie!

And please pardon the imperfect French in this blog post!.