Smoked Salmon Rillette Recipe
Orange marmalade / ramp pickled turnip crème fraiche / rye fennel-pollen crackers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Smoked Salmon Rillette
Orange Marmalade
Ramp Pickled Turnip
Rye Fennel-Pollen Crackers
Method
Smoked Salmon Rillette
- 1
Prepare the Salmon Mixture
In a mixing bowl, combine the smoked salmon, cream cheese, crème fraîche, chopped dill, lemon juice, black pepper, and salt. Mix until the ingredients are well incorporated, and the mixture is creamy.
- 2
Chill the Rillette
Transfer the smoked salmon rillette to a serving dish, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld together.
Orange Marmalade
- 3
Serve the Marmalade
Simply place the orange marmalade in a small serving bowl to accompany the smoked salmon rillette.
Ramp Pickled Turnip
- 4
Pickle the Turnips
In a saucepan, combine water, apple cider vinegar, sugar, and salt. Bring to a boil, then add the thinly sliced turnips and chopped ramp leaves. Remove from heat and let cool before transferring to a jar. Refrigerate for at least 1 hour before serving.
Rye Fennel-Pollen Crackers
- 5
Make the Dough
In a mixing bowl, combine rye flour, fennel pollen, and salt. Gradually add water and olive oil, mixing until a dough forms.
- 6
Roll Out and Cut Crackers
Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface to about 1/8 inch thick. Cut into desired cracker shapes and place them on a baking sheet lined with parchment paper.
- 7
Bake the Crackers
Bake in the preheated oven for 15-20 minutes or until the edges are golden and crispy. Allow to cool before serving.