Salmon Rilettes with Wasabi Roe and Crostini
100g rock salt
100g white sugar
1 small bunch dill, chopped, plus extra for garnish
1/2 lemon, juice and zest, plus 2 tbsp juice
2 x 200g fresh salmon fillets, skin removed
150g smoked salmon fillet
100g unsalted butter, plus extra for sealing
100g light olive oil
1 small bulb fennel, finely chopped
2 large shallots, finely chopped
2 tbsp crème fraÎche
1/3 cup salmon roe, to serve
12 pieces crostini, to serve
Place rock salt, sugar, dill, and juice and zest from 1/2 lemon in a food processor and process to a smooth paste. Place over 1 of the fresh salmon fillets, cover, and refrigerate overnight.
Remove from fridge and rinse thoroughly. Pat dry and finely dice; dice smoked salmon and remaining fresh salmon fillet, keeping them all separate.
Melt butter and olive oil in a frying pan over low heat, being careful not to brown the mixture. Add fennel and shallots and cook for 4-5 minutes or until soft. Add raw, uncured salmon to the pan and cook for another minute until fish is just cooked.
Place into a bowl with smoked salmon, cured salmon, lemon juice, and crème fraîche and gently mix to combine. Season with sea salt and freshly ground black pepper and spoon into ramekins.
Top with a little melted butter to seal and garnish with a sprig of dill.
Serve with salmon roe and crostini.
Reduce waste by turning slightly slate Baguettes into homemade crostini. They can be stored in an airtight container at room temperature for up to 5 days