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    Double Salmon Rillettes

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    Double Salmon Rillettes

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes plus chilling
    • Total time: 20 minutes plus chilling 20 minutes

    Serves: 6


    • 150g salmon fillet, skinned
    • 160g pack Waitrose Scottish hot smoked salmon fillets
    • 1 shallot, very finely chopped
    • 75g unsalted butter, at room temperature
    • ½ lemon, juice and grated zest
    • ½ tsp soft light brown sugar
    • 1 tbsp Cooks’ Ingredients green peppercorns, drained and rinsed
    • 2 tbsp chopped flat-leaf parsley


    1. Season the raw salmon and steam for 8–10 minutes until just cooked. Skin the smoked salmon and flake it into a bowl. When the steamed salmon is cool, pick out any bones and flake it into the bowl.
    2. Add all the remaining ingredients, season and stir vigorously. Cover and chill for at least 30 minutes: allow 30 minutes at room temperature before serving to make the rillettes spreadable. Serve with the soda bread and a watercress salad

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    Drinks recommendation

    A white Bordeaux blend of Sauvignon
    Blanc and Semillon will have just the right
    combination of elegance and body. Château
    Saint-Jean-des-Graves 2008 Graves, Bordeaux,
    France. Bin 31120


    Average user rating

    5 stars