Gastronomixs

Salmon rillette

This recipe is perfect for using the trimmings and less desirable parts of the salmon. 

Salmon rillette

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Ingredients

500-600

g

fillet of salmon

2

 

shallots

1

clove

garlic

100

ml

white wine

150

g

mushrooms

 

 

chives

 

 

olive oil

 

 

salt and pepper

Preparation method

  • Skin the salmon fillet and cut off and reserve the belly section. Use the thick portion of the fillet for another recipe.
  • Cut the belly section into coarse pieces.
  • Finely chop the shallots and grate the garlic.
  • Chop the chives finely.
  • Remove the stems from the mushrooms, brush the caps clean and quarter them.
  • In a wide pan, heat the olive oil and fry the shallot and garlic.
  • Add the salmon pieces and fry gently.
  • Deglaze with white wine and quickly evaporate the alcohol.
  • Transfer to a cutter and pulse until you have a coarse tartare.
  • Season to taste with salt and pepper and add the chopped fresh chives.

Serving suggestions

  • As an amuse-bouche. Prepared as a cold 'bitterbal' (Dutch miniature croquette) rolled in fried panko.
  • As part of a composition with several salmon creations.
  • As a spread on a slice of olive bread.

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