1 x 180g fresh salmon fillet, skin removed
40g butter, at room temperature
100g smoked salmon, roughly chopped
1 tbsp crème fraîche or sour cream
2 tsp fresh chives, snipped
1 tbsp fresh dill, chopped
Salt and black pepper
Crusty baguette, toasted
- Place the fresh salmon in a pan and cover with cold water. Bring to a simmer over a medium heat and cook for three minutes. Turn the salmon over and set aside to cool in its poaching liquid. Transfer the salmon to a plate and use a fork to flake into small chunks.
- Whizz the butter in a food processor until smooth. Add the flaked salmon, smoked salmon and crème fraîche or sour cream. Whizz until roughly combined. Add the chives and dill and whizz again to your desired texture. Taste and season to taste with salt and black pepper.
- Transfer to a jar. Lightly toast slices of crusty baguette and pack to serve with the rillettes.
Per serving: 113kcals, 8.4g fat (4.1g saturated), 0.5g carbs, 0g sugars, 9.1g protein, 0g fibre, 0.414g sodium