Treat yourself with salmon rillettes and pear relish
For when you feel like something a little bit fancy, try this delectable combination of salmon and pear relish!
Serves: 4
Ingredients
Pear relish
- 2 packham pears, peeled and sliced
- 50ml olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic
- 60ml cider vinegar
- 70g sugar
- ½ tsp cumin seeds, toasted and ground
- ½ tsp mustard seeds, crushed
- 2 bay leaves
Rillettes
- 400g salmon
- 100g smoked salmon
- 100g butter
- 1 tsp fennel seeds, toasted and ground
- 1 bunch of dill
- 1 preserved lemon, finely chopped
- 20g capers, finely chopped
- ¼ tsp cayenne pepper
- 50ml crème fraiche
- Salt and pepper
Salad
- 3 endives
- Olive oil
- 1 lemon, juiced
- 12 nasturtium leaves, to serve
Directions
For the pear relish
1. In a heavy based pot, sauté the red onion until slightly caramelised, then add spices, sugar, vinegar and bay leaves.
2. Cook until the excess liquid has reduced away, add pear and cook for further 10 minutes. Cool and set aside.
For the rillettes
3. Steam the salmon for about six minutes or until just cooked. Place in a bowl with the smoked salmon and gently flake together.
4. Add chopped dill, preserved lemon, capers, spices, butter and crème fraiche and gently mix together to combine. Season with salt and pepper and place in the fridge to set.
For the endive salad
5. Cut endives in half lengthways and gently colour them in a hot pan or a chargrill until cooked through.
6. Season with salt, olive oil and lemon juice and set aside.
To serve
7. On a serving plate, place a large quenelle of salmon mix on the plate followed by a spoonful of pear relish, charred endive and garnish with nasturtium leaves. Serve immediately.
Recipe thanks to Australian Pears.
Written by Wyza. Republished with permission of Wyza.com.au.