In winter, classic duck rillettes spread on toasted sourdough canapés are my jam, but once summer rolls around, I prefer something lighter. Last year, you may remember I posted my favorite tuna rillettes recipe. This year, I introduce you to it’s hoity toity cousin, the salmon Granny Smith ones. The fish is perfectly balanced by the acidity of the apple and served on little gluten free crackers, it is a fantastic appetizer for a midsummer night’s dinner.
Ingredients
- 400 grams salmon fillet, boneless and skin off
- 1/2 liter vegetable stock
- 1 Granny Smith apple, diced in small cubes
- 1/2 cup cream cheese or labneh (very thick yogurt)
- 1 tsp lemon juice
- Zest of half an organic lemon
- 3 tbsp light olive oil
- Salt and pepper
Instructions
- Heat the vegetable stock in a large pot. When it comes to a light boil, reduce the heat, place the fish in the pot and let it simmer very gently for 15 minutes. When it’s done, remove from the heat and let cool.
- Once cooled, in a bowl, break up the salmon into large chunks with a fork
- Add in the labneh, lemon juice, lemon zest and 2 tbsp olive oil while lightly mashing with the fork until well combined but not a smooth paste
- Taste and season to taste with salt and pepper. Toss in the apple cubes at the very end and give it another light mix.
- Spoon the rillettes into a serving jar, bowl or plate and drizzle with olive oil. Cover and refrigerate 30 minutes or up to 12 hours before serving.
