Salmon Rillettes with Quick-Pickled Fennel

4 mins
Serves 4
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Directions

  1. 1In a deep saucepan, combine the Bluehouse Salmon, garlic, red onion, tarragon, & enough olive oil to cover the salmon. Bring to a gentle simmer over medium-low heat and cook until the salmon is cooked through, about 15 - 18 mins. Remove the salmon (remove the skin), strain the olive oil, reserving the red onion and garlic cloves.
  2. 2In a deep saucepan, combine the Bluehouse Salmon, garlic, red onion, tarragon, & enough olive oil to cover the salmon. Bring to a gentle simmer over medium-low heat and cook until the salmon is cooked through, about 15 - 18 mins. Remove the salmon (remove the skin), strain the olive oil, reserving the red onion and garlic cloves.
  3. 3In a deep saucepan, combine the Bluehouse Salmon, garlic, red onion, tarragon, & enough olive oil to cover the salmon. Bring to a gentle simmer over medium-low heat and cook until the salmon is cooked through, about 15 - 18 mins. Remove the salmon (remove the skin), strain the olive oil, reserving the red onion and garlic cloves.
  4. 4In a food processor, combine the salmon, creme fraiche, mayo, dijon, lemon zest and juice, reserved onion and 2 garlic cloves, tarragon, and a good pinch of salt and pepper. Blitz a few times until just combined, then taste and adjust salt as necessary.
  5. 5In a food processor, combine the salmon, creme fraiche, mayo, dijon, lemon zest and juice, reserved onion and 2 garlic cloves, tarragon, and a good pinch of salt and pepper. Blitz a few times until just combined, then taste and adjust salt as necessary.
  6. 6In a food processor, combine the salmon, creme fraiche, mayo, dijon, lemon zest and juice, reserved onion and 2 garlic cloves, tarragon, and a good pinch of salt and pepper. Blitz a few times until just combined, then taste and adjust salt as necessary.
  7. 7Transfer to a dish (or a few small dishes), pat down with a spoon, then cover with a layer of butter. Cover and chill in the fridge for 3 - 4 hours (or overnight).
  8. 8Transfer to a dish (or a few small dishes), pat down with a spoon, then cover with a layer of butter. Cover and chill in the fridge for 3 - 4 hours (or overnight).
  9. 9Transfer to a dish (or a few small dishes), pat down with a spoon, then cover with a layer of butter. Cover and chill in the fridge for 3 - 4 hours (or overnight).
  10. 10Combine a small saucepan, combine the vinegar, water, sugar, salt, and fennel seeds, and bring to a simmer over medium heat. Let bubble away until the salt and sugar are dissolved.
  11. 11Combine a small saucepan, combine the vinegar, water, sugar, salt, and fennel seeds, and bring to a simmer over medium heat. Let bubble away until the salt and sugar are dissolved.
  12. 12Combine a small saucepan, combine the vinegar, water, sugar, salt, and fennel seeds, and bring to a simmer over medium heat. Let bubble away until the salt and sugar are dissolved.
  13. 13In a glass dish, combine the sliced fennel, tarragon, lemon, and peppercorns, then pour over the liquid, and let take in those flavours for 1 hour.
  14. 14In a glass dish, combine the sliced fennel, tarragon, lemon, and peppercorns, then pour over the liquid, and let take in those flavours for 1 hour.
  15. 15In a glass dish, combine the sliced fennel, tarragon, lemon, and peppercorns, then pour over the liquid, and let take in those flavours for 1 hour.
  16. 16Serve your salmon rillettes and pickled fennel over golden toasted bread with fresh dill, extra lemon wedges, and more pickled of your choice.
  17. 17Serve your salmon rillettes and pickled fennel over golden toasted bread with fresh dill, extra lemon wedges, and more pickled of your choice.
  18. 18Serve your salmon rillettes and pickled fennel over golden toasted bread with fresh dill, extra lemon wedges, and more pickled of your choice.

Ingredients

  • 1.5 pounds Bluehouse Salmon
  • 1.5 pounds Bluehouse Salmon
  • 1.5 pounds Bluehouse Salmon
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 medium red onion, minced
  • 1 medium red onion, minced
  • 1 medium red onion, minced
  • 3 tarragon sprigs
  • 3 tarragon sprigs
  • 3 tarragon sprigs
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 0.25 cup creme fraiche
  • 0.25 cup creme fraiche
  • 0.25 cup creme fraiche
  • 2 tablespoons mayo
  • 2 tablespoons mayo
  • 2 tablespoons mayo
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 0.5 lemon zest, grated on a microplane
  • 0.5 lemon zest, grated on a microplane
  • 0.5 lemon zest, grated on a microplane
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 2 tablespoons minced tarragon
  • 2 tablespoons minced tarragon
  • 2 tablespoons minced tarragon
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch cracked black pepper
  • 1 pinch cracked black pepper
  • 1 pinch cracked black pepper
  • 1 layer melted butter
  • 1 layer melted butter
  • 1 layer melted butter
  • 1.25 cups cider vinegar
  • 1.25 cups cider vinegar
  • 1.25 cups cider vinegar
  • 1.25 cups water
  • 1.25 cups water
  • 1.25 cups water
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 1 teaspoon sea salt
  • 1 teaspoon sea salt
  • 1 teaspoon sea salt
  • 0.5 teaspoon fennel seeds
  • 0.5 teaspoon fennel seeds
  • 0.5 teaspoon fennel seeds
  • 1 fennel bulb, very thinly sliced
  • 1 fennel bulb, very thinly sliced
  • 1 fennel bulb, very thinly sliced
  • 3 tarragon sprigs
  • 3 tarragon sprigs
  • 3 tarragon sprigs
  • 0.5 lemon peel
  • 0.5 lemon peel
  • 0.5 lemon peel
  • 1 teaspoon black peppercorns
  • 1 teaspoon black peppercorns
  • 1 teaspoon black peppercorns
  • 4 slices toasted golden bread
  • 4 slices toasted golden bread
  • 4 slices toasted golden bread
  • 1 sprig fresh dill
  • 1 sprig fresh dill
  • 1 sprig fresh dill
  • 1 wedge lemon juice
  • 1 wedge lemon juice
  • 1 wedge lemon juice

Equipment

deep saucepanfood processormicroplanesmall dishglass dishsmall saucepan