Hot Smoked salmon Rillettes with herbed crème fraiche and capers
Serves 6
Preparation time 10 minutes
Cooking time 1 minute to toast buns
Serves 6 Preparation time 10 minutesCooking 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
- 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.
- Spread the salmon mixture onto the toasted brioche slices and present with a little extra crème fraiche, mixed greens, capers and sage flowers.
