Salmon rillette
Served at the beginning of the meal, this salmon rillette on toast is one of the most traditional appetisers served at a French Christmas meal. And, for a year at our house, too, as I love the lightness of the roulette and the intensity of taste that salmon brings.
1 garlic clove, chopped, cut into slices
1 small, peeled red onion, cut into slices
1/4 tsp coriander seeds
30 g celery stick
2 sprigs parsley
250 g fresh salmon without a skin
150 g smoked salmon, finely chopped
140 g creme fraiche
1 organic lemon zest, finely grated
1 tsp lemon juice
sea salt to taste
freshly ground pepper to taste
to serve:
bread or crackers
gherkins
Place garlic, onion, seeds, celery, parsley, and salt in a pan and simmer for 10 minutes on low heat for the aromas to marry. Add the fresh salmon and continue to simmer for 7 more minutes. Take off the heat and lift out the fish. Leave to cool completely.
In a bowl, add the cooled fish and mash it with forks. Add smoked salmon, creme fraiche, lemon zest, juice, and pepper to make a creamy paste. Taste for salt and adjust as much as you need.
Place into a jar, close, and let the flavours meld together for at least 2 hours, better until the next day. Serve with bread ( I like to use toasted rye bread) or crackers topped with finely cut gherkin pieces.