Ingredients
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200 g smoked salmon
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3 tablespoons creme fraiche
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15 g unsalted butter, at room temperature, cut into small pieces
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1 lemon, zest of (about 1 tablespoon)
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4 shallots, finely chopped (white part only)
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1 tablespoon lemon juice, freshly squeezed
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4 sprigs dill
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1 small cucumber, preferably a Lebanese cucumber
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300 g mixed baby lettuces and spring greens
Instructions
- Reserve a third of the smoked salmon.
- Process the remainder in a food processor with the crème fraiche, butter and lemon rind zest.
- Place in a bowl and mix in shallots and lemon juice.
- Finely dice the reserved salmon and spoon into four lightly oiled ramekins.
- Add rilettes mixture, pressing down lightly to smooth the top and remove any air pockets.
- Cover with cling wrap and place in refrigerator until ready to serve.
- Peel and thinly slice cucumber, lightly pressing slices into top of each rilette. If using a Lebabese cucumber, peeling the cucumber is optional.
- With a knife, carefully work around the inside edge of each ramekin to release each rilette from the sides of the ramekin.
- Invert each ramekin onto each serving plate so that that the cucumber is on the bottom.
- Top with a fresh herb sprig.
- Serve with warmed triangles of pita bread.
- Alternative ingredients: You can use 3 tablespoons of sour cream instead of the crème fraiche, and you can use 4 sprigs of chervil instead of the dill.
- Chef's notes: A classic rilette is prepared with fatty mixtures of pork or duck. This is a modern, healthier version, particularly if you use a low-fat crème fraiche or a low-fat sour cream. You may like to serve these rilettes on a bed of lettuce.