I love Food Network UK. I watched it quite a bit in December and when I saw Jun Tanaka make this recipe, I knew it would be the perfect thing to make over the holidays. It is easy to make and just delicious.
Smoked Salmon Rillette
200g poached fresh salmon fillet flaked (flake this in fairly large chunks)
200g smoked salmon chopped
1 tbsp mayonnaise
3 tbsp crème fraiche
1 tsp creamed horseradish
½ lemon juice
Pinch cayenne pepper
1 tbsp chopped chives
½ tbsp chopped dill (I used top quality dried as I could not get fresh dill)
In a large bowl mix all the ingredients for the salmon rillette and season with salt. Smooth the surface of the rillette with the back of a spoon. Place in the fridge until ready to serve.
½ cucumber peeled and finely sliced in the length not using the seeds
200ml white wine vinegar
To pickle the cucumber, warm the vinegar and sugar until the sugar dissolves. When cool add the cucumber slices. Leave in the liquid for one hour.
To serve, place a few slices of pickled cucumber on the rillette on toast.
Bon appetit or eet smakelijk!