Scottish salmon rillette with caviar

    3 hours 40 min

    This dish is inspired by Singapore Airlines' new cookbook, Above and Beyond - which demonstrates to us humble cooks how to recreate Singapore Airlines' award winning food. This dish works very well as a dinner party starter - it is simple to make and aesthetically pleasing.


    6 people made this

    Serves: 4 

    • 500g salmon fillet, skin on
    • 800g salt (plus a bit more for seasoning)
    • 400g caster sugar
    • duck fat as needed
    • pepper to taste
    • 1 sprig coriander leaves, shredded
    • 4 tablespoons creme fraiche
    • 100ml good quality mayonnaise
    • 2 teaspoons lemon juice
    • 100g Sevruga caviar
    • 1 cup mixed salad leaves
    • 10 cherry tomatoes

    Prep:5min  ›  Cook:35min  ›  Extra time:3hr marinating  ›  Ready in:3hr40min 

    1. Cover salmon with salt and sugar and set aside for 3 hours.
    2. Rinse salmon under running water and pat dry. Preheat oven to 60 C (140F).
    3. Place salmon in a deep pan and cover with duck fat. Cover pan with aluminium foil and place in the oven for 30 minutes until salmon is very pale pink in colour.
    4. Remove pan from the oven and leave salmon to sit in the fat for 5 minutes. Drain salmon and flake.
    5. Mix flaked salmon with 2-3 tablespoon duck fat, then season with salt and pepper. Add coriander, creme fraiche, mayonnaise and lemon juice and mix well.
    6. Spoon a quarter of salmon mixture into a ring cutter and press to compact it. Remove ring cutter. Repeat to make another three servings. Garnish with a dollop of caviar, mixed salad leaves and cherry tomatoes.

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