Salmon Rillettes using a Kenwood
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into the sumptuous world of Salmon Rillettes, a heavenly spread that hails from the rustic kitchens of France, where nothing goes to waste – not even the fish! This delightful concoction combines tender salmon steaks with the luxurious creaminess of clotted cream and a hint of smoked salmon, all lovingly whipped together with butter and a splash of lemon juice. It’s a dish that whispers tales of seaside picnics and sun-drenched afternoons, perfect for slathering on crusty bread or crackers. Fun fact: Rillettes were traditionally made with meat, but the seafood version has become a favorite for those who appreciate the ocean’s bounty. So, grab your baguette and get ready to indulge in a taste of French coastal elegance right in your own kitchen!
Ingredients
- 500 g Salmon fillet
- 200 g Water
- 100 g Smoked salmon
- 100 g Philadelphia
- 2 Tablespoon(s) Fresh dill
- 1 Tablespoon(s) Lemon juice
- 1 g Pepper
Steps
Salmon Cooking
- Add 250 g of salmon fillet, 200 g of water by the cover aperture in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed 1.
- Drain the content of the food processor bowl in a strainer.
- Setaside the preparation content let cool during 10min.
Rillettes Mix
- Wash the food processor bowl.
- Add 250 g of salmon fillet, 100 g of smoked salmon, 100 g of philadelphia, 2 tablespoon(s) of fresh dill, 1 tablespoon(s) of lemon juice, 1 g of pepper adjust according to the tastes in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 4.
Serving
- Transfer the content of the food processor bowl in a container.
- Setaside the preparation content during 30min.
- Serve Cold.
- Serve with slices of country bread.
