Mickael Weiss, Head Chef at Coq d’Argent, has supplied a healthy and easy-to-make recipe that he says is the perfect starter for a laid-back Sunday lunch. For this dish, Mickael recommends using herbs such as chervil, chive and mixed dill, and adding chilli or coriander for seasoning. Serve the smoked salmon rillette with a thick piece of wholemeal toast and a cucumber salad.
Ingredients (serves 4)
300g salmon fillet
60g smoked salmon, chopped
2 tbsp of crème fraîche
2 large tbsp fresh herbs
salt and pepper
2 spring onion
Steam the salmon fillet for about 4-5 minutes in a good over steamer, or until cooked through. While it’s still warm add the chopped smoked salmon and leave to cool for 10 minutes. Flake the salmon into a bowl and add the lemon juice, crème fraîche, spring onions and herbs, and season to your liking.
Place the salmon and mixed ingredients loosely in a small parfait jar, terrine or glass jar and leave to rest in the fridge for 2 hours.
Remove from the fridge 30 minutes before serving.