Ingredients

• 500 grams Hot Smoked Yarra Valley Salmon
• 1 golden shallot finely diced
• 2 teaspoons salted baby capers, rinsed with water
• Zest and juice of ½ lemon
• 110 grams goats milk fetta, finely diced (substitute regular soft goats cheese if fetta is unavailable)
• Sea salt and white pepper to taste
• 1 tablespoon of chopped chervil
• 1 avocado
• Lemon juice extra
• Sliced sour dough bread

 

Method

Remove the smoked salmon flesh from the skin and flake into large pieces. Add the salmon to a bowl and carefully pick through the fish and remove all bones. With 2 forks flake the salmon flesh lightly. Add shallot, fetta, capers, lemon and chervil, mix further with a fork. Season to taste. Place the salmon mix into clean small glass jars and press down and smooth the surface. Let firm up in the refrigerator for 2-3 hours before serving with toasted bread. Alternatively the rillettes can be rolled in plastic wrap into small cylinders then sliced and placed on toasted bread rounds and served as a canapé.

To serve

Puree 1 avocado with a squeeze of lemon juice, salt and pepper in a food processor. Quenelle a small amount of avocado puree on the rillettes, then garnish with fresh chervil