There is no polite way of describing how I react around smoked salmon. I like the word gourmand but feel glutton is more apt. I adore the stuff and love it served any way – on sandwiches, in pasta, wolfed straight from the packet…
So what a joyful day it was when I received an email from the lovely peeps at Huon Reserve, asking me to participate in the Huon blogging challenge.
Off I toddled to their website to order a selection of their uber-delicious products, then thinking cap was tipped to a jaunty angle to create a dish that could be eaten all year round.
May I present my smoked salmon and trout rillettes, a fancy spread that is friends with all types of crackers and breads.
Even Misses 6 & 8 who despise smoked salmon (say whaaat?) were eating this stuff straight from the jar.
I could see this being served on Melba toasts as a starter at a fancy pants dinner party, or served with plain crackers on a picnic. I spread on it toast and served with a poached egg for breakfast the other day and that combination was amazing!
It is simply that good. Being all boast-y, I should add that the yogurt used in this recipe was made from scratch by Miss6 and the Hungry Dad. Surely I deserve extra points for that?
Huon produce their fish in Tasmania, an island fabled for its immaculate waters. And when you consider it, clean waters is fairly important for healthy and delicious fish.
This dish needs hot smoked salmon and trout to work – not cold sliced salmon or raw fish.
300g hot smoked trout or hot smoked salmon fillet – this is nothing at all like cold smoked salmon, which wouldn’t work in this recipe. I used a combination of Huon Reserve Selection honey cured hot smoked salmon, blackened spice hot smoked salmon and hot smoked ocean trout.
50g butter at room temperature
4 heaped tablespoons Greek yogurt – you want something tart and full of flavour so please avoid using low fat versions
1 lemon – zested and juiced
freshly crackled black pepper, to taste
fresh parsely, finely cut
fresh chives, snipped
Let’s get to it:
Place butter in bowl of food processeor and blend until soft.
Add in the flaked salmon/ trout fillets, ensuring it is bone-free and blend.
Then add the yogurt, pepper, lemon zest and juice, and herbs and wizz until combined.
Place in a sterlised glass jar with lid and place in fridge until ready to use.