Smoked fish and prawn rillettes
Photo by Tam West
Chef Neil Perry continues to be a culinary genius. He can even serve up great airline food, which is no mean feat as this culinary genre is one that often doesn’t present well. The entree I ate on the flight over to Australia was a delicious dish of crab rillettes with rocket and toast. I was inspired to do my own version.
As crab is a bit hard for most people to find, I have used smoked fish and prawns. This is a great starter that can be made in advance or can be used simply on toast to go with drinks.
|150 g||Raw prawns|
|250 g||Smoked fish, skinned and boned, broken up into small pieces|
|1||Lemon, zest only|
|1 clove||Garlic, finely chopped|
|¼ tsp||Ground mace|
|½ tsp||White pepper, freshly ground|
|2 Tbsp||Curly parsley, chopped|
|125 g||Butter, softened but not melted|
|2 handfuls||Rocket leaves|
|1 Tbsp||Lemon juice|
|2 Tbsp||Extra virgin olive oil|
|1||Lemon, cut into wedges|
|4 servings||Ciabatta bread, sliced and toasted|
- Bring a saucepan of salted water to the boil and add the prawns. Bring back to the boil and simmer for 2 minutes or until the prawns are just cooked through. Remove from the heat, drain well and cool completely.
- Slice the prawns thinly and place in a mixing bowl with the smoked fish, zest, garlic, mace, pepper, parsley and butter. Use a fork and mash the mixture well so there are no lumps of butter and you have a thick pate. This may take a little time but just keep at it until it is well mashed. Taste, season with salt and mix again.
- Put the rocket, lemon juice and oil into a mixing bowl. Season with salt and pepper and mix well.
- Serve the rillettes sprinkled with capers, with a little of the rocket, a couple of slices of a toast and a lemon wedge on the side.
More recipes from Ray inspired by his trip to Western Australia