Salmon rillettes

Salmon rillettes

Ingredients 

•  170g-piece skinless salmon fillet
•  40g butter, at room temperature
•  100g smoked salmon, coarsely chopped
•  1 tablespoon creme fraiche or sour cream
•  2 teaspoons chopped fresh chives
•  2 teaspoons chopped fresh dill
•  White pepper
•  French bread stick (baguette), toasted, to serve
•  Picked watercress sprigs, to serve

Method

Step 1

Place the salmon in a frying pan and cover with cold water. Bring to a simmer over medium heat. Simmer for 2 minutes. Turn the salmon and set aside in the poaching liquid to cool. Use a slotted spoon to transfer to a plate. Flake into small pieces.

Step 2

Process butter in a food processor until smooth. Add the flaked salmon, smoked salmon and creme fraiche or sour cream. Process until coarsely chopped. Add chives and dill. Process to combine. Season with salt and white pepper. Transfer to a 500ml (2-cup) jar. Spread on bread. Top with watercress. Enjoy it!

Picnic Cob

Picnic Cob

Ingredients 

•  1 avocado, coarsely chopped
•  2 teaspoons lemon juice
•  1 round loaf crusty bread
•  80g (2 cups) baby spinach leaves, shredded
•  120g Lemnos Full Cream Fetta, thinly sliced
•  180g roasted capsicum, sliced
•  80g thinly sliced mild salami or prosciutto
•  1 ripe tomato, seeded, coarsely chopped

Method 

Step 1

Use a fork to mash the avocado and the lemon juice in a bowl until smooth. Trim the top from the bread. Scoop out the centre, leaving a 3-4cm thick shell. Spread the avocado mixture over the base.

Step 2

Place a layer of spinach over the avocado and top with the feta. Continue layering with the capsicum, salami and tomato. Replace the top and press down firmly. Wrap the cob in plastic wrap and place in the fridge for 4 hours to develop the flavours. Enjoy!