( MAKES 2 cups )
Photo by Tam West
Rillettes are usually made with slow-cooked pork that has been shredded and mixed with fat to give you a rustic paste for spreading on to bread. I have made one using salmon, inspired by Buxton’s salmon pate.
- Steam salmon until just cooked, about 5 minutes if you are steaming a piece from the tail end. Set aside and leave to cool.
- Using a fork, mash together the butter and oil until really smooth. You don’t want any lumps of butter. Stir in the lemon juice, mixing well. Add the chives and smoked salmon.
- Remove skin from steamed salmon and flake flesh, then fold through with smoked paprika. Season and place in 1 large ramekin (or 2 small ones), cover and refrigerate for at least 3 hours to allow flavours to mingle and develop.