FOOD+DRINK
STAY HOME & COOK! CONT.
Salmon Rillette, Salmon Keta, Radish & Sourdough Crispy Bread
Recipe by Craig Edgell, head chef, Buoy & Oyster, Margate
www.buoyandoyster.com
BuoyandOyster
buoyandoyster
Serves: 6 Method:
Ingredients: 1. Preheat oven to 180 degrees.
• 1/2 side salmon
• 80g cream cheese
• 80g crème fraiche
• 80g mayonnaise
• 60g gherkins
• 60g capers
• 1/2 bunch fresh chives
• 1 tbsp horseradish cream
• 1 packet quality smoked salmon
• 1 loaf of sourdough (day old)
• 1 jar salmon keta (salmon roe)
• 100ml olive oil
• Dill (to garnish)
• Radish with tops left on quartered
• Lemons
• Maldon sea salt 2. Place the salmon fillet skin side down on baking
parchment on a tray, double check all bones have
been removed. Season with Maldon sea salt & drizzle
with olive oil.
10. Slice the sourdough nice and thin, place on a
tray sprinkle with olive oil and Maldon sea salt.
11. Bake for 8 minutes, or until golden and crispy.
3. Bake in the oven for 16 – 20 minutes. Remove
from the oven and allow to cool.
4. In a large bowl add the chopped capers and
gherkins in small dice.
5. Fold in the mayonnaise, crème fraiche, cream
cheese and horseradish cream.
6. Flake the salmon into the bowl once cooled. (The
bigger the flake the better).
7. Take the chives, fine dice then add to the salmon
mix in the bowl, fold in slowly. The rillette is complete.
To plate:
1. Take your plate, place the smoked salmon and
place on the plate mismatch.
2. Take your salmon rillette, spoon onto the plate
in a quenelle.
3. Take your radish and place sporadically over the
plate.
4. Snap your crispy skin and crispy bread and place
on the dish and in the salmon rillette.
5. Take your salmon keta from the jar and place on
the dish sporadically.
6. Squeeze of lemon juice and drizzle of olive oil.
8. Take the left-over skin, pop it back in the oven
and cook until golden and crispy.
9. Take your fresh radish, wash thoroughly, half or
quarter being careful to keep the green on.
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7. Your dish is complete - enjoy!