Good Friday fish dish...sorted

Sophie Hansen @locallovely celebrates good seasonal food through her books.

Sophie has just published her third cook book - Around the Kitchen Table in partnership with her Mum, Artist - Annie Herron, and it is available to order online here from Salubrious Living.

Around The Kitchen Table is an invitation to pause our busy lives - even for half an hour - and cook, create or make something good every day.

Before Around The Kitchen Table, came In Good Company and this most divine fish dish ready to serve on Good Friday. Tried and tested by the BFTB team, along with a crisp Rosé, we can definitely recommend it as a crowd pleaser, to get your Easter off to a perfect start.


Salmon rillettes
Serves 4-6 (as a starter)
Prep time: 20 mins, plus chilling
Cook time: 10 mins

2 cups (500 ml) white wine
2 French shallots, peeled and very finely chopped
500 g (1 lb 2 oz) salmon fillets, cut into 1 cm (1/2 inch) pieces
1/2 cup (150 g) mayonnaise
1/2 cup (150 g) crème fraîche
500 g (1 lb 2 oz) smoked salmon
Juice of 1 lemon, or to taste
3 Tbsp dill, finely chopped
1 baguette, sliced, to serve

Start this recipe a day ahead. Put the wine and shallots in a saucepan and bring to the boil. Reduce the heat to a simmer, add the salmon fillets, cover and cook for a few minutes or until just translucent. Remove the salmon and shallots from the poaching wine. Cover and place in the fridge overnight or until completely cool.

Gently combine the poached salmon and shallots with the remaining ingredients. Season with salt and pepper to taste. You might find it needs a little more lemon, dill or even mayonnaise to suit your taste – keep tasting and tweaking until you’re happy. Cover and return to the fridge until ready to serve.

This photo and recipe is from the Summer chapter of book In Good Company.

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