Recipes

Hot Smoked salmon Rillettes with herbed crème fraiche and capers

ServesServes 6
Preparation time Preparation time 10 minutes
Cooking timeCooking time 1 minute to toast buns

Ingredients

  • 400g Huon premium Hot Smoked salmon
  • 2 tbsp.lemon juice
  • ¾ cup crème fraiche (whisked until thick)
  • 1 tbsp.fresh tarragon (chopped)
  • 1 tbsp.chives (snipped)
  • to taste salt and pepper
  • 1 cup mixed salad leaves
  • 2 small brioche buns (sliced and toasted)
  • ½ tbsp.baby capers
  • 1 tsp sage flowers (optional)

Method

  1. Flake the salmon flesh into a bowl and combine in the lemon juice, a half cup of crème fraiche and the chopped herbs. Season well and refrigerate until required.
  2. Spread the salmon mixture onto the toasted brioche slices and present with a little extra crème fraiche, mixed greens, capers and sage flowers.

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