This piquant spread from France should have a fairly rough texture.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 tbsp butter, softened||1 3/4 oz (50 g) jar salmon caviar|
|9 oz (250 g) hot-smoked salmon, skinned||watercress sprigs, to garnish|
|grated zest and juice of 1/2 lemon||lemon wedges, to garnish|
|2 tbsp chopped chives||1/4 cup plain low-fat yogurt, preferably Greek|
Beat the butter in a medium bowl with a wooden spoon until smooth. Break up the salmon into small pieces, add to the butter, and mash with a fork.
Add the yogurt, lemon zest and juice, and chives and stir until evenly combined. Cover and chill for at least 1 hour.
Spoon on to serving plates and top with caviar. Garnish with watercress sprigs and lemon wedges.
Good with small rounds of pumpernickel to make tasty and attractive canapes.
The rillettes can be refrigerated for up to 1 day before serving.
Poached Salmon Rillettes variation: Use the same quantity of poached fresh salmon fillet, removing the skin after the fish has been cooked.
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