For 6 people
- Salmon Fillet : 800 g
- Carrot : ½ pc
- Onion : ½ pc
- Thyme: 1 stick
- Bay Leaf : 1 pc
- Liquid Cream : 120 g
- Whole Grain Mustard : 75 g
- Chives : 20 g
- Tabasco : 4 drop
- Lemon : 1 pc
- Tomato : 2 pc
- Bread for toast
Peel the carrots and the onions, cut into dices . In a pot, pour 4L of water. Add the carrots, onions, thyme and bay leaf. Bring to boil.
Check that the Salmon doesn’t have any bones left. No need to remove the skin. Boil the salmon filet for 5-6 min. It has to be a bit pink inside. If you prefer to have it well-done, leave it in for longer, but your rillettes will be drier.
When the salmon is cooked, remove the skin and blend it in a blender, or with a fork in a mixing bowl.
When the salmon is mashed, add the liquid cream, the whole grain mustard and the minced chives. Mix everything together with a spatula. Add some tabasco and season with some salt, if needed. Keep it in the fridge.
Cut the tomato into 4 parts, remove the seeds and dice it.
Serve with some toast on the side. You can use baguette, ciabatta or multi-grain bread, toasted on both sides.
Before serving, divide into 6 portions. sprinkle with tomato dices on and finish it with some lemon zest.
Bon appetit and for more information on your visit to Charlie Bali click here.