Toasted bread and creamy salmon, but with Ducasse's recipe! Here are some tips for recreating his rillettes for the Christmas holidays (or any appetizer with a high flavor profile).
Recipe and photo taken from the website of the Académie du Goût
Ingredients for 4 people
- Salt
- Freshly ground pepper
- 400 g salmon fillet
- 50 cl fish stock
- ½ bunch of chives
- 40 g semi-salted butter
- Salmon
- 4 tablespoons crème fraîche
- 1 creamy yogurt
- 1 lemon
- 4 pinches of Espelette pepper
Procedure
Remove the skin from the salmon fillet and check for any bones. Rinse under running water to remove any scales. Bring the stock to the boil, then remove from the heat and add the fillet. Leave to cool in the stock. Drain on kitchen paper.
Rinse, dry, and finely chop the chives. Cut the butter into small pieces and let it soften. Flake the salmon into a bowl. Then, using a spatula, gently fold in the butter. Add the cream and yogurt and stir until smooth. Season lightly with salt and add the lemon juice, chives, and Espelette pepper. Mix well. Taste and adjust the salt if necessary.
Place the rillettes in a porcelain bowl and refrigerate until ready to serve.
