1. Steam the salmon steaks for 10 minutes.
2. During this time, wash and peel the cucumber. Cut into three sections. Fit the
dicing kit in the midi bowl, switch the processor on and dice the cucumber
sections one at a time, exerting a steady pressure on the pusher with both
hands. If you do not having the dicing kit, cut the cucumber into large dice
by hand. Transfer to a colander and sprinkle with salt to drain out the excess
liquid.
3. Put the fresh dill in the main bowl with the metal blade and pulse a few times.
4. Add the cooked salmon, broken up into large flakes, followed by the smoked
salmon, cut into pieces, and the cream. Blend for 30 seconds.
5. Open the lid and add the juice of the freshly-squeezed lemon, together with the
snipped chives. Season to taste.
6. Blend for a further 30 seconds. Check the seasoning.
7. Divide the diced cucumber between glasses and top with the salmon mixture.
Scatter with toasted pine nuts and a sprig of dill.
8. Chill in the fridge for 2 hours before serving.
Salmon rillettes
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION 15 min 15 min 15 min 15 min
RESTING 2 hr 2 hr 2 hr 2 hr
BAKING 5-10 min 5-10 min 5-10 min 5-10 min
Fresh salmon steaks
100g 200g 300g 400g
Smoked salmon
50g 100g 150g 200g
Thick crème fraîche
50g 100g 150g 200g
Lemon
½½ 1 1
Cucumber
½½ 1 1
Chive leaves
35710
Sprigs dill
1223
Pine nuts (optional)
Salt & pepper
73
STARTERS
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