Rillettes of smoked and fresh salmon with blini, capers and lemon
- 240g salmon
- 60g smoked salmon
- 2g chives
- 20g butter
- 80ml medium dry white wine
- 30g crème fraiche
- 2g dill
- 8ml lemon juice
- 14ml extra virgin olive oil
- 12g baby capers
- 80g red onions
- 1 bay leaf
- 1g black peppercorns
- 4 blinis
Mise en place
Chop dill and chives.
Simmer the salmon in a covered tray with the butter and white wine for 3-5 minutes. Once cooked, chill in the fridge.
Finely dice the smoked salmon.
Peel and shave the red onion into 2mm-thick roundels.
For the confit
Flake the poached salmon, add the crème fraiche, chives, dill, olive oil, smoked salmon and lemon juice.
Mix it thoroughly without mashing it.
Rest the salmon mix in the fridge.
For the pickled onion roundels
Bring the white wine, bay leaves and peppercorns to a boil, add the onion roundels and take it off the heat. Let it chill in the fridge.
Warm the blinis and rest on a plate.
Evenly spoon the salmon confit mix on the blinis.
Gently place 4-to-5 of the pickled onion rings, a few capers on top and a small bouquet of dressed salad leaves on top of the salmon.
Serve with a wedge of lemon and drizzle of olive oil.
With grateful thanks to Le Bistrot Pierre
Originally published in the FrenchEntréé Magazine