“Rillettes” is a spread originating from France. They make it with pork, chicken, game or fish.
Often, in good restaurants, they serve rillettes with bread, as a pre-meal snack, while you choose your dinner from the menu. It’s very tasty.
It’s easy to prepare, keeps in the fridge and it’s a great snack in heavy seas, when you don’t feel like cooking.
This is a less rich “Rillettes” recipe. I don’t use butter or animal fat, but a small amount of cream instead.
TARTINE WITH RILLETTES OF SMOKED SALMON
What do you need?
• 100 grams of smoked salmon
• 2-3 tbsp. whipping cream
• 1 lemon
• 1 tbsp. freshly chopped parsley
• 2 thick slices of fresh bread
• A pinch of pepper
• A pinch of salt
In a food processor on high speed, blend the smoked salmon, 2 tablespoons of whipping cream and a pinch of salt and pepper.
If it still looks “crumbly”, add some extra cream, until you have a smooth and spreadable blend. Remember only add tiny amounts each time!
Spread the rillettes over 2 slices of bread.
Decorate with fresh parsley.
Serve with a slice of lemon, to squeeze out on top, at degustation.
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