Salmon rillettes with dill-scented potato pancakes, lemon and capers


First published in 2015
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To cure the salmon

To make the rillettes

Dill-scented potato pancakes

To serve

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
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
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
  • salt
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
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
First published in 2015
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