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Two salmon rillettes, small raw fennel salad with olive oil


Ingredients:4 people
  • skinless fresh salmon fillet
    1 X 200 g
  • smoked salmon
    200 g
  • soft butter
    150 g
  • olive oil
    4 tablespoons
  • dry white wine
    2 tablespoons
  • fresh fennel
    1 bulb
  • salt and pepper mill


Preparation:
  • Preparation time:15 minutes
  • Cooking time:5 minutes


Difficulty:[usr 2]

Take the butter out of the fridge to come to room temperature. Using a fork, reduce it into an ointment. Cut the fresh salmon into cubes. Gently heat 2 tablespoons of olive oil in a sauté pan, sauté the fish cubes in it for just 1 minute, then pour in the dry white wine. Cook gently for 4 minutes. Cut the smoked salmon into small pieces and just heat it in 20 g of butter in a small saucepan.

Mix the two salmon in a salad bowl. Mash them with a fork or grind them in a blender. Gradually add the softened butter. Season with salt and pepper.

Pour into a terrine, film and put in the cold.

Serve with a spoon on toast accompanied by a slice of fennel in olive oil.

Two salmon rillettes, small raw fennel salad with olive oil

Chef Hubert's culinary ideas