To serve<\/em><\/p>\nPink peppercorns<\/p>\n
Capers<\/p>\n
Dill<\/p>\n
*****<\/p>\n
– Make the cucumber pickle by mixing the vinegar, sugar and salt until dissolved. Pour over the cucumber and shallot, cover and refrigerate. Can be done up to 4 hours in advance (any longer and the cucumber starts to discolour).<\/p>\n
– For the rillettes, put the wine, water and bay leaf in a saucepan and bring to a boil. Simmer for a couple of minutes before adding the salmon. Simmer for 2 minutes, then take off the heat, put a lid on and leave for a further 4-5 minutes, until the salmon is cooked.<\/p>\n
– Remove the fish and put in a food processor with the creme fraiche and lemon juice. Season with salt and pepper and blend. You could also do this with a fork for a rougher texture. Taste for seasoning and adjust with more salt, pepper or lemon juice if necessary. Cover and stick in the fridge until ready to serve.<\/p>\n
– To serve: place a quenelle <\/em>of the rillettes in the centre of the plate. To one side lay a few slices of pickled cucumber. Round the outside alternate pink peppercorns and capers. Garnish the rillettes with a frond of dill and serve with toast. Or, if you can’t be arsed with the fancy bollocks, sling a bowl of rillettes in the middle of the table, along with the jar of pickle and some toast and let everyone pile in.<\/p>\n\n
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