Ep 43 Thalia and Bianca: Salmon Rillettes with Olive Oil Crackers
Prep: 30 mins
Cook: 20 mins + 30 mins cooling
- 1 cup watercress sprigs
- 1 tsp lemon juice
- 1 tsp olive oil
- 200g tub duck fat
- 250g butter
- 550g skinless salmon fillet, pin boned
- 500g confit salmon (as above)
- sea salt and black pepper
- 1/4 bunch chives, finely chopped
- 1/4 bunch dill, chopped
- grated zest of 1/2 lemon
- 2 teaspoons capers, rinsed
- 1/4 tsp finely grated fresh horseradish
Olive oil crackers
- 250g plain flour
- 1 tsp baking powder
- 3/4 tsp salt
- 125ml water
- 80ml olive oil
- extra olive oil, for brushing
- Flaked sea salt, to sprinkle
- To confit the salmon, melt duck fat and butter in a small saucepan (just big enough to hold salmon), over a low heat and bring to 60C. Add salmon and maintaining temperature, cook for 10 minutes.
- Remove salmon and drain on absorbent paper. Cool.
- To make rillettes, coarsely flake salmon into a bowl. Add remaining ingredients. Mix gently to combine so that mixture still has some texture.
- Divide mixture among four presentation rings on serving plates. Refrigerate for 30 minutes.
- Meanwhile, preheat oven to 200C.
- To make crackers, sift combined flour, baking powder and salt into a mixer fitted with a dough hook. Add combined water and oil, mixing to form a dough. Mix on medium for 2 minutes.
- Divide dough into small portions. Roll each portion into a 2mm thin rectangle and place on prepared tray. Brush with extra oil and sprinkle with salt.
- Bake for about 10 minutes or until golden and crisp. Cool.
- Toss watercress with juice and oil to dress. Season.
- Remove presentation rings from rillettes. Top with watercress. Serve with crackers.
If duck fat is unavailable, replace duck fat with olive or grape seed oil.