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!