Directions
- 1In a deep saucepan, combine the Bluehouse Salmon, garlic, red onion, tarragon, & enough olive oil to cover the salmon. Bring to a gentle simmer over medium-low heat and cook until the salmon is cooked through, about 15 - 18 mins. Remove the salmon (remove the skin), strain the olive oil, reserving the red onion and garlic cloves.
- 2In a food processor, combine the salmon, creme fraiche, mayo, dijon, lemon zest and juice, reserved onion and 2 garlic cloves, tarragon, and a good pinch of salt and pepper. Blitz a few times until just combined, then taste and adjust salt as necessary.
- 3Transfer to a dish (or a few small dishes), pat down with a spoon, then cover with a layer of butter. Cover and chill in the fridge for 3 - 4 hours (or overnight).
- 4Combine a small saucepan, combine the vinegar, water, sugar, salt, and fennel seeds, and bring to a simmer over medium heat. Let bubble away until the salt and sugar are dissolved.
- 5In a glass dish, combine the sliced fennel, tarragon, lemon, and peppercorns, then pour over the liquid, and let take in those flavours for 1 hour.
- 6Serve your salmon rillettes and pickled fennel over golden toasted bread with fresh dill, extra lemon wedges, and more pickled of your choice.
Ingredients
- 1.5 pounds Bluehouse Salmon
- 4 garlic cloves
- 1 medium red onion, minced
- 3 tarragon sprigs
- 1 cup olive oil
- 0.25 cup creme fraiche
- 2 tablespoons mayo
- 1 tablespoon Dijon mustard
- 0.5 lemon zest, grated on a microplane
- 0.5 lemon juice
- 2 tablespoons minced tarragon
- 1 pinch sea salt
- 1 pinch cracked black pepper
- 1 layer melted butter
- 1.25 cups cider vinegar
- 1.25 cups water
- 2 teaspoons sugar
- 1 teaspoon sea salt
- 0.5 teaspoon fennel seeds
- 1 fennel bulb, very thinly sliced
- 3 tarragon sprigs
- 0.5 lemon peel
- 1 teaspoon black peppercorns
- 4 slices toasted golden bread
- 1 sprig fresh dill
- 1 wedge lemon juice
Equipment
deep saucepanfood processormicroplanesmall dishglass dishsmall saucepan
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