Auld Alliance

Hot Smoked Salmon Rillettes On Wilted Spinach In A Tangy Vinaigrette

Hot Smoked Salmon Rillettes On Wilted Spinach In A Tangy Vinaigrette

From: Lydie Bocquillion
Prep Time: 10 Mins

Ingredients:

  • 200g hot smoked salmon 
  • Juice of half a lime 
  • 1 teaspoon horseradish 
  • 1 tablespoon chopped herbs (parsley, coriander, dill) 
  • 1 teaspoon finely chopped spring onion 
  • 1 tablespoon crème fraiche 
  • 1 tablespoon double cream 
  • Salt and pepper to taste
  • 1 teaspoon Demerara sugar 
  • 2 tablespoons lemon juice 
  • 2 tablespoons virgin olive oil Salt and pepper to taste
  • A couple of drops of fish sauce (optional) 
  • 3 handfuls of spinach

Directions:

  1. In a bowl, using a fork, mash the salmon with the crème fraiche and double cream.
  2. Add the rest of the ingredients, mix until well combined then refrigerate. 
  3. For the vinaigrette put all the ingredients in a bowl, whisk until the sugar is dissolved. 
  4. Taste for seasoning.
  5. Chop the spinach, removing the thick stems, and toss into the dressing.
  6. With a fork lift portions of spinach to drain some of the dressing. 
  7. Place on an individual cold plate. 
  8. Make some small balls with the rillettes (the size of a large walnut). Flatten or roll like a mini cigar. 
  9. Arrange on the top of your spinach then serve. 
  10. The rillettes can be made a few days in advance.