150ml vermouth or anise flavoured Liquor
½ onion, sliced
2 tbsp lemon juice
small bunch parsley, stalks only (use the leaves below)
8 black peppercorns
280g salmon fillet
125g smoked salmon, cut into small shreds
30g butter, melted
1 tbsp chopped chervil (or chives if you can't get chervil)
200g crème fraîche
2 tbsp finely chopped parsley and chives
2 tbsp capers, rinsed of salt or brine
1 small shallot , finely chopped
1 tbsp extra virgin olive oil
Lemon juice, to taste
Step 1: In a saucepan put in the vermouth or other liquor and add the onion, lemon juice, parsley stalks and peppercorns. Pour in 150ml water and bring this to boil. Simmer this for 10 minutes. Turn the heat down to a very gentle simmer and now add the salmon fillet and poach for 4 minutes. Let the salmon sit and cool in the liquid.
Step 2: Lift the salmon out of its poaching liquid and remove the skin. Now, using a fork flake the salmon flesh into rough pieces. Mix the flesh with the smoked salmon. Add a good squeeze of lemon add butter, chervil and some pepper. Tip this into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).
Step 3: For the crème fraiche, mix this with the herbs, capers and shallot. Now add the oil and lemon juice until desired taste is achieved. Serve the Rillettes with leaves of chicory and the caper crème fraîche and some rye bread.