Pink as in Smoked Salmon Rillettes Pink! Oh oui :)
This appetizer is extremely easy to make, has fabulous flavors and will surely dazzle your guests. It is perfect when entertaining specially during the end of the year celebrations. We all need quick and delicious ideas that can be part of a hors d’oeuvre spread, finger food buffet or just to accompany your favorite cocktail drink.
You can still feel the salmon texture because it is shredded and not transformed into a mousse. The lemon and herbs gives this smokey salty spread bright notes.
The salmon texture can vary from one brand to another so adjust the amount of crème fraîche to achieve well balanced rillettes.
Recipe credits: Rafaella Sargi
1/2 pound (225 g) Smoked Salmon
4 teaspoons of lemon juice
1/2 teaspoon of lemon zest
1/3 cup crème fraîche
1 tablespoon finely chopped fresh chives
1 tablespoon chopped fresh dill
Pink peppercorn, crushed (or from a pepper mill)
Toasted Bred Slices and Fresh Watercress (or Arugula) for serving.
Prep all the ingredients.
You will need one small food processor fitted with the blade attachment and one medium bowl for mixing.
Place the smoked salmon, lemon juice and lemon zest in the food processor and pulse 3 to 4 times. You are looking for a “shredded” salmon texture and not a creamy smooth one.
Put the salmon and lemon mixture in a bowl and add the crème fraîche, chives, dill and 1/4 teaspoon of pink peppercorn.
Place in a small jar with a lid. Refrigerate and let the flavor develop for about 30 minutes to 2 hours before serving.
Spread on small toasted slices of bread, with a few watercress leaves and an extra hint of crushed pink peppercorn.