Fresh and Smoked Salmon Rillettes

• vermouth↗150ml ml
• onion↗½

  chopped

• lemon juice2 tbsp tbsp

  plus zest

• parsley↗small bunch

  only stems (leaves used later)

• black peppercorn8

  8

• salmon fillet↗280g g
• smoked salmon↗125g g

  cut into small strips

• butter↗30g g

  melted

• chopped chervil1 tbsp tbsp

  (or leeks if chervil unavailable)

• rye bread↗

  and chicory leaves for serving (optional)

• crème‑fresh↗200g g
• finely chopped parsley2 tbsp tbsp

  and leeks

• capers↗2 tbsp tbsp

  rinsed of salt or brine

• small shallot↗1

  finely chopped

• extra virgin olive oil↗1 tbsp tbsp
• лимонний сік

  за смаком

Step-by-step instructions

1. 1

   Place the vermouth, onion, lemon juice, parsley stems and black peppercorns in a pot with 150 ml of water and bring to a boil. Simmer for 10 minutes. Reduce heat to a very gentle simmer, add the salmon fillet and cook for 4 minutes. Let the salmon stand and cool in the liquid.

2. 2

   Remove the salmon from the cooking liquid, peel off the skin and coarsely separate the flesh. Mix the flesh with the smoked salmon, a generous squeeze of lemon, melted butter, chervil and a little pepper. Transfer to a bowl, cover and refrigerate (bring to room temperature before serving).

3. 3

   Mix the crème‑fresh with herbs, capers, shallot, oil and lemon juice to taste. Serve the rillettes with chicory leaves – their bitterness contrasts nicely with the richness of the salmon – with crème‑fresh and capers, and, if desired, with rye bread.