This beautiful gourmet salmon spread with bagel toasts makes an elegant party platter.
- Place the salmon fillet in a shallow dish and sprinkle with 1 tablespoon sea salt. Cover and refrigerate for 1 hour, turning the salmon fillet once.
- Line a steamer with baking paper, then steam the salmon fillet over a saucepan of simmering water for 8 minutes until just cooked but still a little opaque in the centre. Remove the salmon and allow to cool.
- Melt 40g of the butter in a frypan over medium heat. Add the eschalots and cook, stirring, for 2 minutes or until soft. Add a pinch of salt, then cook for a further 2 minutes.
- Place the remaining 85g of butter in a bowl and use hand beaters to beat until pale. Add the creme fraiche and beat in well. Break the steamed salmon and smoked trout into pieces and add to the bowl with the eschalots, lemon juice, oil, egg yolks, Pernod (if using) and dill. Beat gently until the mixture is combined but still coarse, then season well. Place in a glass bowl or clip-lock jar large enough to fit all the mixture and cover with a 1cm layer of cooled clarified butter (see Note, below). Top with the dill sprig, then cover with plastic wrap or the jar lid and and chill for at least 1 hour. (The rillettes will keep for 3 days in the fridge.)
- For the bagel toasts, preheat the oven to 180°C. Cut the bagels or mini-bagels into 2 half-rings, then slice thinly. Spread in a single layer on a baking tray, brush with olive oil and rub with the cut side of the garlic clove. Bake the bagel slices for 2-3 minutes until golden, then leave to cool. (The bagel toasts will keep in an airtight container for 3 days.)
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