Name: Salmon rillettes with fine herb bavarois
Prep time: 20 min
Cook time: 30 min
Ingredients: 480 g salmon fillet (skinned, pin boned ); 10 g sea salt; 1 lemon (zested and then sliced); duck fat or olive oil - enough to cover the salmon; 1 tbsp mayonnaise; 3 tbsp creme fraiche; 1/2 banana shallot (very finely chopped); 2 tsp dill fronds (finely chopped); 2 tbsp tarragon leaves (finely chopped); 2 tbsp chives (finely sliced); 1 tbsp lemon juice; 50 g spinach leaves; 50 g chives (coarsely chopped); 40 g parsley leaves; 15 g tarragon leaves; 3 sheets gelatin (6g); 150 g double cream; 2 egg yolks; 10 g lemon juice; 1/2 tsp fine salt; 1 tsp lemon juice; 45 ml water

A black plate with two slices of rustic bread, a knife, and an open glass jar containing a creamy spread garnished with fresh herbs and edible flowers. The background shows a wooden table and a blurred wine glass.

Oops! This recipe is for Tiara Tier and Founder members only.

Please login using the form below, or you can click HERE to join the Society, or UPGRADE

previous post: Trofie pasta with pesto
next post: Tomatoes, burrata and pistachio pesto