INGREDIENTS (MAKES 20)
1 ciabatta bread
2 x 150g salmon fillets
2 shallots, finely chopped
2 tbs capers, finely chopped
2 lemon zest
half a bunch of dill, finely chopped
75g smoked slamon, roughly chopped
3 tbs creme fraiche
salt, to season
lemon infused canola oil, for bread
Start by poaching the salmon. To do this put your salmon in a bowl and pour boiling water into the bowl, enough to cover the salmon completely and cover with glad wrap to keep the heat in. Leave for 15 minutes.
Once time is up take the salmon out, peel the skin off and flake the flesh off into a medium bowl. Add shallots, capers, dill, smoked salmon, creme fraiche, lemon zest and juice of one to the bowl and mix well. Add salt to season.
Slice the ciabatta bread into thin slices, brush with oil and put in the grill until brown.
Once the bread is ready, serve with the salmon rillette and it is ready to dip.