Salmon Belly Rillette Recipe
Mix of Poached & Smoked Sushi-Grade Salmon Belly, Pâté, Chives, Lemon, Rye Toast Points
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Ingredients
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Salmon Preparation
Smoked Salmon
Flavoring Ingredients
Toast Points
Method
Salmon Preparation
- 1
Poach the Salmon
In a saucepan, fill with enough water to submerge the sushi-grade salmon belly. Add salt and bring to a gentle simmer. Carefully add the salmon belly and poach for about 5-7 minutes until just cooked through. Remove from water and let it cool slightly. Once cooled, flake the salmon into a bowl.
- 2
Season the Salmon
Add black pepper and lemon juice to the flaked poached salmon and mix well. Set aside.
Smoked Salmon
- 3
Prepare Smoked Salmon
Chop the smoked sushi-grade salmon belly into small pieces and add it to the bowl with the poached salmon. Mix gently to combine.
Flavoring Ingredients
- 4
Mix the Rillette
Add chopped chives, Dijon mustard, and cream cheese to the bowl with the salmon mixture. Use a fork to mash everything together until you reach a spreadable consistency. Taste and adjust seasoning if necessary.
Toast Points
- 5
Prepare Rye Toast Points
Preheat your oven to 180°C (350°F). Brush both sides of the rye bread slices with olive oil and arrange them on a baking sheet. Bake for about 10 minutes or until golden and crispy, flipping halfway through.
