Inspired by the simple but flavourful recipes of the French bistro, salmon rillette is the perfect dinner party starter, combining salmon, crème fraîche and fresh herbs for a delectable spread. The bistro’s casual approach to French cuisine means salmon rillette is quick and easy, taking only thirty minutes to prepare and served on crispbread.
Combine the vermouth, 1½ cups water, lemon and bay leaves in a small saucepan over medium heat. Bring to a simmer. Add the salmon fillet, reduce heat to low and cook for 5-8 minutes or until just cooked through. Remove with a slotted spoon and flake.
Place the butter in the bowl of an electric mixer and beat for 5 minutes or until light and fluffy. Add the salmon, hot smoked salmon and anchovy and beat for 2 minutes or until combined. Add the herbs and crème fraîche, season and mix to combine.
Transfer to 2 x 1-cup capacity jars and refrigerate for 15 minutes.
Sprinkle with extra chervil and black pepper. Serve with crispbread, endive leaves and cornichons.
To save time, salmon rillette can be made up to two days in advance and refrigerated.Tip