- 2 spring onions (chop the light part and reserve the dark)
- 1 lemon
- ½ c dry white wine
- Salt and pepper
- 250 g salmon fillet, skin and bones removed
- 2 tbsp softened butter
- 1 small shallot, finely diced
- 150 g hot smoked salmon
- ¼ c mayonnaise
- 2 tbsp whole grain mustard
- 1 tbsp capers
- ½ tsp honey
- 2 tbsp chopped dill
- 1 tbsp chopped coriander
- Baguette for serving.
Place the dark part of the spring onion in a saucepan and add a slice of lemon, the wine, ½ c of water and a pinch of salt. Bring to the boil. Reduce the heat to a simmer and add the fresh salmon. Cover and cook for about a minute. Turn off the heat and set aside for 5 minutes.
Remove the salmon from the pot onto a plate and into the fridge for 20 minutes.
In a medium bowl, beat the butter with a spatula until spreadable. Add the grated lemon zest, the juice of half the lemon, the chopped spring onion and shallot, a pinch of salt and a good few grinds of black pepper. Stir in the smoked salmon.
In another bowl, combine the mayonnaise, mustard, capers, honey, 1 ½ tsp of lemon juice, a pinch of salt and a grind of pepper. Stir in the smoked salmon mixture.
Remove the cooked salmon from the fridge and cut into bite sized pieces. Carefully stir into the smoked salmon mixture, keeping the pieces as chunky as possible. Check and adjust seasoning.
Fold in the chopped dill and coriander.
Transfer Rillettes to a serving bowl or jar.
Serve immediately or preferably cover and place into the fridge for 6 hours or up to 3 days.
Serve with sliced Baguette.