This is a summery version of a classic French dish. It's fresh and full of flavours, we love it! If you want to try it from us check the dates for our next events.
Ingredients for 6 people
- 400g of fresh salmon
- 200g of smoked salmon
- 80g of crème fraiche
- 125g of plain yoghurt (ideally one with a creamy texture)
- 1 lemon
- 1 table spoon of dill finely chopped
- salt, pepper
- ingredients to prepare a court-bouillon (onion, bay leaf, white wine,...)
Poached the fresh salmon in the court-bouillon for 10 minutes. During that time, chop finely the smoked salmon. Once the fresh salmon is cooked, crumble it with a fork and leave it on the side until it gets cold.
In a bowl, mix the crumbled fresh salmon, the smoked salmon, the crème fraiche, 2/3 of the yoghurt, the juice of ½ a lemon, the dill, salt and pepper. Taste and add some pepper or lemon if needed. If the rillettes look dry, add the remaining yoghurt too.
Keep in the fridge for at least 4 hours before serving. You can prepare it the day before too, just keep it in the fridge.
It is great either as an aperitif with some fresh bread (like we serve it at Supper Freek), or as a starter, served with a lamb lettuce and lemon dressing salad and some bread toasts.