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1
For the cucumber pickle: Combine the cucumber and onion sliced in a bowl (not a metal one).
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2
Add the sugar, salt and vinegar.
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3
Place in a tightly covered container in the refrigerator and leave for at least 4-5 hours or overnight before using.
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4
Melt 15g (1/2oz) butter in a saucepan.
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5
Add the smoked salmon and 1 tsp of water.
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6
Cover and cook for 3-4 minutes, or until it no longer looks opaque.
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7
Cool and refrigerate until cold.
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8
At the same time, put the fresh salmon fillet into a saucepan and cover with water.
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9
Heat until almost boiling, then turn off the heat and let the salmon poach in the hot water for 5 minutes.
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10
Remove, cool and refrigerate until cold.
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11
When cold, use two forks to shred both the fresh and smoked salmon you are aiming for a coarse, slightly stringy texture.
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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).
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13
Season with pepper and nutmeg.
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14
Taste and add lemon juice as necessary.
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15
Cover and chill.
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16
Just before serving, make the Melba toast.
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17
Toast the bread on both sides.
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18
Cut the crusts off immediately and then split in half to create very thin slices.
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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.
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20
Serve with the rillettes.
