salmon & dill rillettes
Once again we are back with a very simple, quick and versatile recipe. To be enjoyed all year round, it is a fantastic prepped in advance lunch box item which can also be served chilled to accompany evening drinks or as a starter for your next dinner party. Salmon and dill is such a deliciously fresh classic combination.
400g fresh salmon fillets
100g smoked salmon
125g full fat Greek yoghurt
20g fresh dill
Sprig of thyme
Couple of bay leaves
Prep time: 20mins
Cooking time: 10mins
Bring a pan of water to simmer.
Add 2 bay leaves a sprig of thyme and half the dill.
Add the salmon fillets, cover and cook for 10-15mins.
Once cooked, remove from the pan, remove the skin, add to a large bowl and breakdown with a fork .
Cut the smoked salmon into small pieces.
Add smoked salmon and Greek yoghurt to the large bowl and mix with poached salmon.
Add other half of dill, finely chopped and mix well.
Squeeze juice of one lime into the bowl and mix some more.
Pinch of salt.
Pepper to taste.
Transfer to a jar and keep in the fridge.
the health boost tip
Rich in protein and packed with your all important omega 3 essential fats, this recipe could easily become a must have on your food prep list.
It will keep in the fridge for 2-3 days.