Rillette is a preservation method similar to confit, where meat is slow cooked and submerged in fat to cook further for an extended period time. Though traditionally made with pork, the rillette method can be used with any meat. In this recipe, we use the the rillette method with salmon. Served with homemade pickled baby vegetables to cut some of the rich fat, be warned – these rillettes are surprisingly moreish.
Ingredients
Salmon cure
Pickled baby vegetables
Method
1.For salmon, place salt, sugar, herbs, spices and zest in a food processor and process until finely chopped and combined. Place salmon in a non-reactive container with a lid with salt mixture and turn to coat; making sure salmon is totally covered in salt mixture. Cover and refrigerate until cured (3 hours)
2.For pickling liquid, place 150ml water, sugar, vinegar, herbs and spices in a saucepan over high heat and bring to the boil until sugar dissolves (3-5 minutes); remove from heat and stand until cooled to room temperature.
3.To salt vegetables, place all vegetables in a large bowl and season liberally with sea salt flakes; toss well to combine. Stand at room temperature until slightly softened (30 minutes). Shake off excess salt and place in a sterilised jar big enough for the vegetables with a lid; pour over pickling liquid. Vegetables are ready to eat immediately and will keep refrigerated for up to 3 months, covered tightly.
4.Preheat oven to 180˚C. Grease and line an oven tray with baking paper. Wash salt from salmon and pat dry with paper towel. Place on prepared tray and bake until just cooked (15 minutes). Remove from oven and cool completely. Flake into small pieces and place in a bowl with aïoli, zest, shallots and herbs. Season with freshly cracked black pepper and toss to combine.
5.Transfer to a serving bowl and scatter with baby sorrel. Serve with pickled baby vegetables and toasted baguette on the side.
