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Salmon rillettes with bagel toasts
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Prep Time:
160 minutes
Cook Time:
20 minutes
Total Time:
180 minutes
Elegant party platter: Gourmet salmon spread on bagel toasts.
Ingredients:
  • 450g skinless salmon fillet, pin-boned
  • 125g unsalted butter, softened
  • 6 eschalots, very finely chopped
  • 20.00 gm creme fraiche
  • 250g smoked trout fillet
  • 42.00 gm lemon juice
  • 18.20 gm extra virgin olive oil
  • 2 egg yolks
  • 40.00 ml Pernod (optional; see Notes)
  • 20.00 ml chopped dill, plus a sprig to garnish
  • Clarified butter, to top (see Notes)
  • 2 large bagels or 4 mini bagels
  • Olive oil, to brush
  • 1 garlic clove, halved
Instructions:
  • Lay the salmon fillet in a shallow dish and generously sprinkle with 1 tablespoon of sea salt. Chill, covered, in the refrigerator for 1 hour, remembering to flip the salmon halfway through.
  • Place a piece of baking paper in a steamer basket, then steam the salmon fillet over simmering water for 8 minutes until it is barely cooked and slightly translucent in the middle. Remove the salmon and let it cool.
  • In a frypan over medium heat, melt 40g of butter until sizzling. Saute the eschalots, stirring occasionally, for about 4 minutes until soft. Sprinkle a pinch of salt over them and cook for an additional 2 minutes.
  • In a bowl, combine the remaining 85g of butter and beat until pale using hand beaters. Mix in the creme fraiche. Add the steamed salmon and smoked trout pieces, eschalots, lemon juice, oil, egg yolks, Pernod (if using), and dill. Gently beat until the mixture is combined but still coarse. Season well. Transfer the mixture to a glass bowl or clip-lock jar that fits it snugly. Pour a 1cm layer of cooled clarified butter on top. Garnish with a dill sprig, cover with plastic wrap or the jar lid, and refrigerate for at least 1 hour. Enjoy the rillettes within 3 days of making.
  • Preheat the oven to 180°C. Cut the bagels or mini-bagels into half-rings and thinly slice them. Arrange on a baking tray in a single layer, brush with olive oil, and rub with the cut side of a garlic clove. Bake for 2-3 minutes until golden, then cool before serving. Enjoy the bagel toasts for up to 3 days when stored in an airtight container.

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