A little quick treat, designed for late night snacking, easy entertaining or just plain gluttony at lunchtime. I did eat more than one of these all on my own, with crackers and pickles or gherkins (depending on where you’re from!) I made a few mini individual servings in those cute as little jars, but of course, when I ran out of those I started on the crowd pleasers in the cute as much, much bigger jars...so don’t say you haven’t been warned. Please sir...can I have some...more?
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1 large salmon fillet with or without skin (approx 400g)
- 1 Litre water for steaming
- 120 g unsalted butter
- 1 red onion, halved
- 2 egg yolks
- 100 g lemon juice, fresh
- 1 tbsp homemade mayonnaise or aioli
- 2 tsp mustard
- 250 g piece blackened smoked trout
- 40 g pernod (optional)
- fresh tarragon or dill
Place salmon onto a piece of baking paper and into Varoma dish. Place water into Thermomix bowl. Set Varoma into position. Steam salmon for 10 min/Varoma/speed 4. Remove and place into insulated serving bowl. (If skin still on, remove now and discard.) The salmon should be slightly undercooked and opaque in the centre. If you prefer it fully cooked, add some steaming time.
Drain water from Thermomix bowl and cool bowl slightly.
Place 40g of the butter with the red onion into Thermomix bowl and chop 5 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/Reverse/speed 1. Remove from bowl and set aside.
Place egg yolks and 2 tsp lemon juice into Thermomix bowl and whip 3 min/37℃/Butterfly/speed 1.* Remove from bowl and add to the onions.
Without cleaning bolw, place remaining butter, mayonnaise and mustard into Thermomix bowl and whip 30 sec/Butterfly/speed 4.
Remove Butterfly and add all remaining ingredients, including the remaining lemon juice, onions and egg mixture to Thermomix bowl. Close lid and pulse 3 x 1 sec/Turbo.
Divide between containers of choice, it is ideal to put the rillettes into the container you intend to serve it from. Refrigerate.
You could top with clarified butter, but I decided not to this time...serve with tiny dill pickles, olives, fresh sliced red onion, crackers, lavosh and plenty of pink salt flakes and freshly cracked black pepper to taste.
Given that the saltiness of the salmon and trout will vary, I have left salt out of this recipe, but do taste and add as you see fit.