Rillettes of Salmon with Horseradish Crème Fraiche and Mustard & Dill Pikelets

  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Servings: 6
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When I was in Ireland I filmed with Paul Flynn from the Tannery. He is not only a great chef (cooked with Nico Ladenis in London) but has his own restaurant, cookery school and TV show. He gave me his book The Tannery and this recipe is inspired by one in his book.

Ingredients

Rillettes of Salmon with Horseradish Crème Fraiche

  • 225g fresh salmon fillet
  • 1 stalk celery, chopped
  • 1 carrot, peeled & chopped
  • 1 strip lemon rind
  • 5 black peppercorns
  • 175g smoked salmon, cut into a 1cm dice
  • 3 tablespoons crème fraiche or light sour cream
  • 1 tablespoon freshly granted horseradish or horseradish cream
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped chives
  • Salt flakes and freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 – 2 teaspoons lemon juice, to taste
  • To serve: Cornichons, Melba toast, Croutons or Mustard & Dill Pikelets

Mustard & Dill Pikelets

  • 1 cup (160g) wholemeal or plain self-raising flour
  • 1 egg
  • ½ cup (125ml) milk
  • 2 tablespoons (40ml) extra virgin olive oil or melted butter
  • 2 tablespoons seeded mustard
  • 1 tablespoon chopped dill
  • 1 heaped tablespoon polenta (optional for texture)
  • Pinch salt
  • Butter, to cook

Instructions

Rillettes of Salmon with Horseradish Crème Fraiche

  1. Place fresh salmon in a small pan with celery, carrot, lemon rind and peppercorns. Cover with water. Place over medium heat, bring to the boil, turn down to a simmer and cook for 5 minutes. Remove from heat, drain salmon and cool. When cool, flake with your fingers.
  2. Mix salmon with remaining ingredients. Serve with Mustard & Dill Pikelets and cornichons.

Mustard & Dill Pikelets

  1. Whisk together all ingredients except butter and mix thoroughly.
  2. Melt a teaspoon of the butter in a large non-stick frying pan. Swirl to coat the base, then place heaped teaspoons of the mixture in the foaming butter. Cook until set around the edges, flip over and cook for another minute or until golden and cooked through. Drain on paper towel and repeat with remaining mixture, cleaning the pan after each batch with paper towel and adding another teaspoon of butter.
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