John Myers
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Salmon Rillette with Fried Tunbröd
The perfect salmon rillette with fried tunbröd recipe with a picture and simple step-by-step instructions.
Salmon rillette:
- 400 g Warm smoked salmon
- 4 Pc. Spring onions
- 3 tbsp Olive oil
- 10 Sch. Jalapeño from the glass
- 0,5 Bd Lemon balm
- Fleur de sel
- 2 tbsp Lemon juice
- Pepper
Flatbread:
- 4 Pc. Flatbread thin
- Rapeseed oil
Small bits of salmon and herring:
- 10 Pc. Krustader (pastry bowl)
- 4 tbsp Sour cream
- 2 tbsp Cream
- 50 g Smoked salmon
- 50 g Herring fillets
- 0,5 Pc. Freshly squeezed lemon juice
- 1 Bd Fresh dill
- 1 tbsp Black seaweed caviar
- 1 tbsp Red seaweed caviar
- 1 tsp Beetroot horseradish
Salmon rillette:
- Finely mash the salmon in a bowl with a fork. Roughly chop the spring onions and sauté them in 1 tablespoon of olive oil without turning them color. Cut the jalapeno into very small cubes and chop the lemon balm. Mix the spring onions, jalapeno and lemon balm with the salmon and season with salt, lemon juice and pepper.
Flatbread:
- Bake the flatbreads in rapeseed oil.
Snacks from the salmon:
- Mix 2 tbsp sour cream with 1 tbsp heavy cream. Add the smoked salmon and half a bunch of dill and puree briefly with the blender. Season to taste with lemon, salt and pepper. Carefully fold in the black algae caviar and fill into 5 crustaceans with the piping bag.
Trifle from the herring:
- Mix 2 tablespoons of sour cream with 1 tablespoon of cream. Add the herring and remaining dill and puree. Season with lemon, salt and pepper and fold in the red seaweed caviar and horseradish. Pour the mixture into the remaining crust veins.
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