Ingredients:
200 g smoked salmon
3 tablespoons creme fraiche
15 g unsalted butter, at room temperature, cut into small pieces
1 lemons, zest of ( about 1 tablespoon)
4 shallots, finely chopped ( white part only)
1 tablespoon lemon juice, freshly squeezed
4 sprigs dill
1 small cucumbers, preferably a Lebanese cucumber
300 g mixed baby lettuces and spring greens (optional)
Directions:
Reserve a third of the smoked salmon.
Process the remainder in a food processor with the creme fraiche, butter and lemon rind zest.
Place in a bowl and mix in shallots and lemon juice.
Finely dice the reserved salmon and spoon into four lightly oiled ramekins.
Add rilettes mixture, pressing down lightly to smooth the top and remove any air pockets.
Cover with cling wrap and place in refrigerator until ready to serve.
Peel and thinly slice cucumber, lightly pressing slices into top of each rilette. If using a Lebabese cucumber, peeling the cucumber is optional.
With a knife, carefully work around the inside edge of each ramekin to release each rilette from the sides of the ramekin.
Invert each ramekin onto each serving plate so that that the cucumber is on the bottom.
Top with a fresh herb sprig.
Serve with warmed triangles of pita bread.
Alternative ingredients: You can use 3 tablespoons of sour cream instead of the creme fraiche, and you can use 4 sprigs of chervil instead of the dill.
Chef’s notes: A classic rilette is prepared with fatty mixtures of pork or duck. This is a modern, healthier version, particularly if you use a low-fat creme fraiche or a low-fat sour cream. You may like to serve these rilettes on a bed of lettuce.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.