Salmon Rillettes Recipe
- 4 tbsp butter, softened
- 9 oz (250g) hot-smoked salmon, skinned
- ¼ cup plain low-fat yogurt, preferably Greek-style
- Grated zest and juice of ½ lemon
- 2 tbsp chopped chives
- One 1¾ oz (50g) jar salmon caviar
- Watercress sprigs, to garnish
- Lemon wedges, to garnish
- Beat the butter in a medium bowl with a wooden spoon until smooth. Break up the salmon into small pieces, add to the butter, and mash with a fork.
- Add the yogurt, lemon zest and juice, and chives and stir until evenly combined. Cover and chill for at least 1 hour.
- Spoon on to serving plates and top with caviar. Garnish with watercress sprigs and lemon wedges.
- Good with small rounds of pumpernickel to make tasty and attractive canapès.
- Variation
- Poached Salmon Rillettes:Use the same quantity of poached fresh salmon fillet, removing the skin after the fish has been cooked.
