Hot Smoked salmon Rillettes with herbed crème fraiche and capers
Serves 6 Preparation time 10 minutes Cooking 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.
Serves 6
Preparation time 10 minutes
Cooking time 1 minute to toast buns
