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Smoked salmon rillettes with cucumber pickles

Method

  • Melt the butter in a small pot. Then skim the impurities off the top and pour off, leaving a milky residue behind.
  • Mix together the smoked salmon, dill, Tabasco, lemon juice and seasonings until well combined. Then divide the mixture between 4 small bowls (or soufflé dishes) and spoon a few tablespoons of the clarified butter over the top. Cover with plastic wrap and refrigerate for 1-2 hours until set.
  • Toss the cucumber with 1 tbsp sea salt and leave for 10 mins. Then rinse well and toss with the white wine vinegar, caster sugar and chives. Set aside for 2-3 hours.
  • Turn out the rillettes onto individual plates and arrange a mound of the cucumber pickles and a dollop of sour cream with the salmon caviar on top alongside. Serve with toasted sourdough on the side.

Ingredients

  • 200 gm unsalted butter
  • 300 gm smoked salmon, finely sliced
  • 2 tbsp chopped fresh dill
  • a few splashes of Tabasco
  • juice of 1 lemon
  • sea salt & freshly ground pepper
  • 1 continental (telegraph) cucumber, very finely sliced
  • 70 ml white wine vinegar
  • 50 gm caster sugar
  • 1 heaped tbsp chopped fresh chives
  • sour cream
  • salmon caviar
  • 4 slices sourdough bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm