113 grams skinless wild salmon fillet
118 ml water
4 tablespoons butter, softened
89 ml smoked salmon
1/2 teaspoon finely grated lemon peel
1 tablespoon fresh lemon juice
1 tablespoon minced fresh dill
1 tablespoon snipped fresh chives
1/8 teaspoon freshly ground pepper
24 slices seedless cucumber, 1/4 inch thick
1. In a small saucepan, combine the wild salmon and water; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until salmon is opaque throughout, about 7 minutes. Transfer to a plate, and let stand until cool.
2. In a food processor, combine butter and smoked salmon; process until smooth. Flake wild salmon in a large bowl. Add the smoked salmon mixture, lemon peel, lemon juice, dill, chives and pepper. Stir well to combine. Spoon the mixture into a small bowl or two small ramekins. Cover, and refrigerate at least 2 hours or overnight.
3. Remove rillettes from refrigerator 1 hour before serving to soften. Serve spread with cucumber slices.
Carbohydrates: 1 grams
Net Carbs: 1 grams
Fibre: 0 grams
Protein: 7 grams
Fat: 9.5 grams