Recipes
Salmon Rillettes with Baguettes
Salmon Rillettes with Baguettes
Recipe Details
by Charmaine So
Ingredients
Salmon Rillettes Ingredients
Cucumber and Green Apple Salad Ingredients
Step by Step Instructions
Step 1
For Salmon Rillettes: Skin the salmon fillet. Cut the dark green part of the scallions into sections and finely chop the white and the light green parts. Cut 2 slices of lemon and reserve the rest.
Step 2
In a small pot, add in white wine, water, 2 slices of lemon, dark green part of scallions, salt and black pepper. Bring it to boil.
Step 3
Reduce heat to low and add in salmon fillet. Cover and cook for 1 minute. Remove from the heat and set aside with lid on for 10 minutes.
Step 4
Transfer salmon to a plate and pat dry. Refrigerate for at least 20 minutes or overnight.
Step 5
Mince the shallot. Use spatula to cream the butter until soft and spreadable.
Step 6
Add in minced shallots, minced scallions, wholegrain mustard, mayonnaise, honey, lemon juice, capers, salt and black pepper. Mix well.
Step 7
Cut smoked salmon into thin strips. Take cooked salmon out from the fridge and cut into bite size pieces.
Step 8
Add the salmons into the mayonnaise mixture and stir gently, trying not to break apart the cooked salmon.
Step 9
Chop the dill and chives, add into the mixture and stir well.
Step 10
Store the rillettes in an air-tight jar. Refrigerate for at least 15 minutes. Serve with sliced baguette or crackers.
Step 11
For Cucumber and Green Apple Salad: Thinly slice the cucumber, core the apple and thinly slice it into matchsticks.
Step 12
In a bowl, add in cucumber, apple, vinegar, sugar, a bit of salt and black pepper. Mix well. Serve with Salmon Rillettes and baguette.
Ingredients
Salmon Rillettes Ingredients
Cucumber and Green Apple Salad Ingredients
by Charmaine So
Step by Step Instructions
Step 1
For Salmon Rillettes: Skin the salmon fillet. Cut the dark green part of the scallions into sections and finely chop the white and the light green parts. Cut 2 slices of lemon and reserve the rest.
Step 2
In a small pot, add in white wine, water, 2 slices of lemon, dark green part of scallions, salt and black pepper. Bring it to boil.
Step 3
Reduce heat to low and add in salmon fillet. Cover and cook for 1 minute. Remove from the heat and set aside with lid on for 10 minutes.
Step 4
Transfer salmon to a plate and pat dry. Refrigerate for at least 20 minutes or overnight.
Step 5
Mince the shallot. Use spatula to cream the butter until soft and spreadable.
Step 6
Add in minced shallots, minced scallions, wholegrain mustard, mayonnaise, honey, lemon juice, capers, salt and black pepper. Mix well.
Step 7
Cut smoked salmon into thin strips. Take cooked salmon out from the fridge and cut into bite size pieces.
Step 8
Add the salmons into the mayonnaise mixture and stir gently, trying not to break apart the cooked salmon.
Step 9
Chop the dill and chives, add into the mixture and stir well.
Step 10
Store the rillettes in an air-tight jar. Refrigerate for at least 15 minutes. Serve with sliced baguette or crackers.
Step 11
For Cucumber and Green Apple Salad: Thinly slice the cucumber, core the apple and thinly slice it into matchsticks.
Step 12
In a bowl, add in cucumber, apple, vinegar, sugar, a bit of salt and black pepper. Mix well. Serve with Salmon Rillettes and baguette.