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Salmon rilette

This dish was created by restaurant De Watermolen van Opwetten in Nuenen and is suitable for 10 people.

Ingredients

2Bay leaves
250gSalt
2.5lWater
15Cornichons
1Side of salmon
2Red onions
150mlgood olive oil
Pepper and salt
40gCapers
10units.itemscrushed peppercorns

200mlWater
1Cucumber
200gSugar
200mlVinegar

0.5Pepper
Lime juice
5gSalt
30gVinegar
10gmustard, fine
8.5Sunflower oil
4Egg yolks

Preparation

  1. Brine the salmon. To do this, dissolve the salt well in the water. Add the bay leaf and crushed peppercorns. Add water until the salmon is submerged. Refrigerate for 5 to 6 hours. Then rinse the salmon under running water and pat dry thoroughly.
  2. Prepare the smoking oven. Place a sheet of aluminum foil on the bottom. Sprinkle a heaping tablespoon of wood chips on top. Also cover the bottom of the drip tray with aluminum foil (this makes cleaning easier) and place the tray on the wood chips.
  3. Grease the rack with oil, place the salmon on it with the nice side up, and put the rack in the oven.
  4. Seal the oven well and set it over moderate heat.
  5. Slowly cook the salmon to a core temperature of 50 to 55°C. Cool down. Meanwhile, finely chop the cornichons, capers, and red onion.
  6. Once the salmon has cooled, flake it and mix with the chopped garnish.
  7. Finally, add olive oil and salt and pepper.

  1. Slice the cucumber.
  2. Bring the water, vinegar, and sugar to a boil.
  3. Pour the boiling sweet and sour liquid over the cucumber.
  4. Let cool and place in the fridge.

  1. For the lime mayonnaise, put the egg yolks, pepper, salt, mustard, and vinegar in a tall measuring cup.
  2. Insert the immersion blender and slowly add the oil until a nice mayonnaise forms.
  3. Add lime juice to taste.

  1. Serve the rillettes with lime mayonnaise and/or sweet and sour cucumber.