Salmon rillettes with dill-scented potato pancakes, lemon and capers
- Starter
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
Ingredients
To cure the salmon
- 400g of salmon fillet , skin and dark meat removed
- 1/2 lemon , grated zest
- 80g of salt
- 40g of sugar
- ground black pepper
To make the rillettes
- 1000ml of duck fat
- 1 star anise
- 1 lemon
- 2 tbsp of mayonnaise
- 2 tbsp of capers , chopped
- salt
Dill-scented potato pancakes
- 500g of potatoes
- 3 tbsp of milk
- 3 tbsp of flour
- 3 eggs
- 4 egg whites
- 3 tbsp of double cream
- dill , chopped
- sea salt
- pepper
To serve
Equipment
- Muslin cloth
- Cooking thermometer
Method
1
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
2
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
- 1 lemon
3
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
5
Preheat the oven to 180˚C/gas mark 4
6
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
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Salmon rillettes with dill-scented potato pancakes, lemon and capers
