Salmon rillettes

Serves 2
220g salmon fillet, bones and skin removed, cut into 2cm chunks
1 lemon juiced
1 small onion, halved
1 large celery stalk, cut into large chunks
2-3 whole black peppercorns
1 bay leaf
40g butter
2 shallots, very finely chopped
30g mayonnaise
1 tbsp fresh chives, snipped
2 tbsp fresh dill, chopped
1pinch of cayenne pepper
Salt and black pepper

To serve:
Toasted baguette, Melba toast or crackers
  1. Place the salmon pieces in a large pan and add enough cold water to cover by about 2cm. Add half of the lemon juice along with the onion, celery, peppercorns and bay leaf.
  2. Place over medium heat and bring to just below a simmer. Cook for 6-7 minutes, adjusting the heat as necessary to keep the water at this temperature so that the salmon cooks gently.
  3. Drain the salmon, discarding the aromatics. Transfer the salmon to a mixing bowl and use two forks to shred it.
  4. Melt the butter in a small pan over a medium heat. Add the shallots and cook for 3-4 minutes until softened but not browned, stirring often.
  5. Add the shallots and butter to the salmon. Stir in the mayonnaise, chives, dill, cayenne pepper and the remaining lemon juice. Season generously with salt and pepper and
    stir to combine very well. Taste and add more seasoning, herbs or lemon juice as desired.
  6. Transfer the rillettes to two ramekins, pushing the mixture down into the corners. Press cling film against the tops and store in the fridge for at least three hours or for up to three days. Serve with toasted baguette, Melba toast or crackers

Per serving: 365kcals, 28.3g fat (12.1g saturated), 7.3g carbs (1.2g sugars), 22.6g protein, 0.5g fibre, 0.357g sodium