Smoked Salmon Wrapped Rillette Parcels with Blue Cheese Salad

Recipe Courtesy of Executive Chef Julian Bond

Ingredients

Rillette Parcel:

1 Fillet Salmon
1 pkg Smoked Salmon Gavlax
1 bunch Fresh dill (finely chopped)
3-4 tbsp Hendricks Gin
1/3 cup Sour Cream or Crème Fraiche
1-2 tsp Horseradish (freshly grated)
1 Lemon (freshly squeezed)
Sea salt & white pepper (to taste)

Salad:
1 pkg Frisee salad leaves
¼ cup Blue Cheese
2 tbsp Olive oil
1 tsp Dijon mustard
1 tbsp Honey
1 Lemon (freshly squeezed)
1 Cucumber (thinly sliced)
Sea salt & white pepper (to taste)

Method

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Slow cook salmon fillet at 165 degrees F for 25 minutes… let cool.
Roughly break apart salmon into a medium bowl. Add dill, gin, sour cream and horseradish. Gently combine with salmon stirring very slowly so not to create a ‘mushy’ mixture.

Season to taste with salt and pepper and lemon juice. Refrigerate for ½ hour.

Use olive to lightly oil a 3 inch Ramekin. Layer smoked salmon gavalax inside the Ramekin (leave the ends of the smoked salmon hanging over the edges). Gently fill the ramekin with the Salmon rillette mixture. Once filled gently pack down then fold over smoked salmon to create a parcel. Return to refrigerator to set for 20 min.

Arrange thinly sliced cucumber on plate. Combine blue cheese, olive oil, Dijon mustard, honey & lemon juice in bowl. Season with salt & pepper then toss frisee in dressing.

Remove rillettes parcel from mold by turning upside down onto your hand. Place parcel on sliced cucumber. Top with several pinches of dressed frisee salad and serve. Enjoy.