While dill and salmon are often partnered, William Drabble's salmon rillettes recipe is a little special,flavouring light and golden potato pancakes with dill and lightly curing the salmon before combining with piquant capers to make rillettes.
The folder name
Please choose a different name.
Please enter a name for the new folder.
To begin, place the salmon fillet skin-side down onto a piece of foil. Season with salt, sugar, pepper and lemon zest and wrap up the fillet. Leave in the fridge for 3-4 hours to lightly cure
1/2 lemon, grated zest
80g of salt
40g of sugar
ground black pepper
400g of salmon fillet, skin and dark meat removed
Add the duck fat, star anise and 1 piece of lemon peel to a pan and warm to 65°C. Thoroughly wash off the salmon under cold running water, pat dry and add to the duck fat - the temperature will drop a little
1000ml of duck fat
1 star anise
Warm again until the temperature is just below 65°C and leave to poach until cooked but still pink in the middle, approximately 15-20 minutes
Remove from the fat and place in a bowl. Flake the flesh gently, allow to cool and add a large spoonful of the poaching fat, the capers and the mayonnaise. Mix gently, season with salt and lemon juice to taste and place in the fridge to set
1 1/3 tbsp of mayonnaise
1 1/3 tbsp of capers
Preheat the oven to 180˚C/gas mark 4
For the potato pancakes, bake the potatoes on a bed of sea salt until tender, for approximately 1 hour. Remove from the oven and while still warm, remove the skins. Pass through a fine sieve, ricer or mouli into a bowl, then add the remaining ingredients and mix to combine
500g of potato
3 tbsp of milk
3 tbsp of flour
4 egg whites
3 tbsp of double cream
Once ready to serve, add heaped tablespoons of batter to an oiled and hot griddle pan, cook until golden on both sides. Arrange onto plates with quenelles of the salmon rillettes, some more capers and lemon halves wrapped in muslin
2 lemons, halved
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.