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Smoked salmon rillettes (traditional method and Thermomix)
Description
These smoked salmon rillettes are a little marvel: quick to prepare, elegant and always appreciated. With just 200g of salmon, they make a refined aperitif, ideal for parties or a fancy dinner. The creamy texture of the mascarpone, spiced up with lemon and dill, makes a fresh, light spread to serve with breadsticks or fresh bread.
They keep very well for up to 3 days in the refrigerator and go perfectly with a glass of champagne or crémant.
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation (traditional method)
1. Wash, dry and chop the dill. Cut the spring onions into thin rings.
2. Mix the mascarpone, mustard, lemon juice and zest in a bowl.
3. Coarsely chop the smoked salmon and add to the mixture with the onions and dill.
4. Blend lightly using an immersion blender or blend in a food processor to keep the texture from becoming too smooth. If necessary, lighten with a few drops of lemon or water.
5. Season with salt (lightly, as the salmon is already salty) and pepper.
6. Pour into a bowl and garnish with a little dill or lemon zest. Serve chilled with bread or breadsticks.
THERMOMIX® METHOD
Preparation with Thermomix
1. Set aside a few sprigs of dill and a few strips of salmon for decoration. Pick the remaining dill leaves.
2. Place the mascarpone, spring onions, mustard, lemon juice and zest, dill, salt and pepper in the bowl. Blend for 20 seconds on speed 5.
3. Add the rest of the smoked salmon in pieces and blend for 15 seconds on speed 4 to maintain the texture.
4. Adjust the seasoning, chill and decorate before serving.
