Salmon Rillettes with Quick-Pickled Fennel www.instagram.com 4 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. In 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. 2. In 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. 3. Transfer 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). 4. Combine 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. 5. In 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. 6. Serve your salmon rillettes and pickled fennel over golden toasted bread with fresh dill, extra lemon wedges, and more pickled of your choice. 1. In 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. 2. In 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. 3. Transfer 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). 4. Combine 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. 5. In 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. 6. Serve your salmon rillettes and pickled fennel over golden toasted bread with fresh dill, extra lemon wedges, and more pickled of your choice. Add Direction Ingredients 1.5 pounds Bluehouse Salmon 4 garlic cloves 1 medium red onion, minced 3 tarragon sprigs 1 cup olive oil 0.2 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 1.2 cups cider vinegar 1.2 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 - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment deep saucepan food processor microplane small dish glass dish small saucepan Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
