Rachel Allen's rillettes of fresh smoked salmon with melba toast recipe

1. 1

   For the cucumber pickle: Combine the cucumber and onion sliced in a bowl (not a metal one).

2. 2

   Add the sugar, salt and vinegar.

3. 3

   Place in a tightly covered container in the refrigerator and leave for at least 4-5 hours or overnight before using.

4. 4

   Melt 15g (1/2oz) butter in a saucepan.

5. 5

   Add the smoked salmon and 1 tsp of water.

6. 6

   Cover and cook for 3-4 minutes, or until it no longer looks opaque.

7. 7

   Cool and refrigerate until cold.

8. 8

   At the same time, put the fresh salmon fillet into a saucepan and cover with water.

9. 9

   Heat until almost boiling, then turn off the heat and let the salmon poach in the hot water for 5 minutes.

10. 10

    Remove, cool and refrigerate until cold.

11. 11

    When cold, use two forks to shred both the fresh and smoked salmon you are aiming for a coarse, slightly stringy texture.

12. 12

    Beat the remaining butter in a bowl, then add the salmon and mix together, still using a fork (do not use a food processor).

13. 13

    Season with pepper and nutmeg.

14. 14

    Taste and add lemon juice as necessary.

15. 15

    Cover and chill.

16. 16

    Just before serving, make the Melba toast.

17. 17

    Toast the bread on both sides.

18. 18

    Cut the crusts off immediately and then split in half to create very thin slices.

19. 19

    Scrape off any soft crumb, cut into triangles and put back under the grill, un-toasted side up for a few seconds until the edges curl up.

20. 20

    Serve with the rillettes.

* Per serving · 4 servings · Values may vary.