Salmon Rillettes with Sicilian Olives
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
5
Description
A popular appetizer from a well-known American pub. The restaurant uses Sicilian olives, but you can easily substitute them with whatever olives you have on hand. This recipe was shared with us by Jane Smith, author of the book 'A Taste of Geography with Jane Smith.'
Ingredients
- Lightly Salted Red Fish - 10.6 oz
- Semi-soft cream cheese - 5.3 oz
- Olives stuffed with lemon - 1.1 oz
- Meyer Lemon Juice - 0 fl oz
- 33% Cream - 12 fl oz
- 20% Sour Cream - 2.1 oz
- Red Caviar - 2.1 oz
- Salt - to taste
- Rye Bread - to taste
Step by Step guide
Step 1
Blend 200 grams of salmon, cream cheese, and cream until smooth.
Step 2
Dice the remaining 100 grams of salmon and olives into small cubes, fold them into the rillettes mixture, season with salt, and add lemon juice.
Step 3
Heat the cream and sour cream until thickened. Add the red caviar and salt, then blend with an immersion blender until smooth. Strain through a sieve to eliminate any lumps.
Step 4
Place the rillettes on a plate in the shape of quenelles, and garnish with red caviar, microgreens, and a creamy caviar sauce.
Step 5
Serve with toasted bread.
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