Capers and fish are a classic combination. It reminds me of growing up with fish and chips and Tartare Sauce. Rillette is a coarse-textured pate that can be made with either meat or fish.
200g salmon fillet, roughly chopped
200g white fish fillet, roughly chopped
juice and zest of 2 lemons
3 tablespoons capers, roughly chopped
3 tablespoons flat-leaf parsley, chopped
3 tablespoons olive oil
salt and pepper
3/4 cup mascarpone
3 tablespoons dill, chopped
3 tablespoons horseradish cream
3 tablespoons chives, chopped
lemon wedges and dill to garnish
Mix the following well in an ovenproof dish: salmon, white fish, lemon juice, lemon zest, capers, fl at-leaf parsley, olive oil, salt and pepper. Cover with tinfoil and slowly bake at 150 degrees celsius for 20 minutes or until the fish is just cooked through.
Drain the mix well and allow to cool slightly. Mash with a fork a little to break it up (but it should still be a little chunky). Mix in the mascarpone, dill, horseradish and chives. Season with salt and pepper.
Serve the rillette at room temperature with crusty bread. Garnish with lemon wedges and dill.
Serves 6
200g salmon fillet, roughly chopped
200g white fish fillet, roughly chopped
juice and zest of 2 lemons
3 tablespoons capers, roughly chopped
3 tablespoons flat-leaf parsley, chopped
3 tablespoons olive oil
salt and pepper
3/4 cup mascarpone
3 tablespoons dill, chopped
3 tablespoons horseradish cream
3 tablespoons chives, chopped
lemon wedges and dill to garnish
Mix the following well in an ovenproof dish: salmon, white fish, lemon juice, lemon zest, capers, fl at-leaf parsley, olive oil, salt and pepper. Cover with tinfoil and slowly bake at 150 degrees celsius for 20 minutes or until the fish is just cooked through.
Drain the mix well and allow to cool slightly. Mash with a fork a little to break it up (but it should still be a little chunky). Mix in the mascarpone, dill, horseradish and chives. Season with salt and pepper.
Serve the rillette at room temperature with crusty bread. Garnish with lemon wedges and dill.
Serves 6