Smoked Salmon Rillette Recipe
Fresh dill, pate choux puff
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Ingredients
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Rillette Ingredients
Method
Preparation Instructions
Prepare the Rillette
In a medium bowl, combine the smoked salmon, cream cheese, chopped dill, lemon juice, capers, and black pepper. Use a fork to mix everything together until well combined and creamy. Adjust seasoning to taste.
Chill the Rillette
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Prepare the Pate Choux Puff
While the rillette is chilling, preheat your oven to 200°C (400°F). In a saucepan, bring 250 ml of water to a boil with 100 grams of butter and a pinch of salt. Once boiling, remove from heat and add 150 grams of all-purpose flour, stirring until a dough forms. Return to heat and stir for 2-3 minutes until the dough pulls away from the sides of the pan. Transfer to a bowl and let cool slightly, then beat in 4 eggs, one at a time, until smooth and glossy.
Bake the Puffs
Spoon or pipe the choux pastry onto a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Let cool.
Serve
Once the puffs are cool, slice them open and fill with the chilled smoked salmon rillette. Garnish with additional dill if desired and serve immediately.