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Salmon rillettes, fried capers and smoked paprika

TAPAS, Salted

Salmon spread with aromas of smoked paprika, served on croutons and garnished with fried capers.

Note You can replace the fried capers with a julienne of fried leek.

Ingredients

Recipe for 12 Tapas

For the croutons

0.50 Unit(s)

Baguette

For the salmon rillettes

1 Unit(s)

Salmon steak

0.50 Unit(s)

Shallot

15 Ml

Capers

5 Ml

Grainy mustard

12 Sprig(s)

Chives

1 Pinch(es)

Smoked paprika

0.50 Unit(s)

Lemon

25 Gr

Cream cheese

50 Gr

Bécel

Preparation time: 25 min

General preparation
Finely chop the chives, shallot and zest the lemon. Pat the capers dry using absorbant paper.
For the salmon rillettes
Place the salmon on a baking tray. Drizzle with olive oil salt and pepper.Bake in the oven 10 minutes. Cool down in the fridge.In a bowl, combine the cream cheese, the margarine, mustard, shallot, chives, smoke paprika and dash of lemon juice and zest. Add in the salmon and mix with a fork or electric mixer until smooth. Season with salt and pepper.
For the croutons
Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp.
For the fried caper
Fry the capers until they pop and get crispy. Let rest on absorbant paper.
To serve your tapas
Spread the salmon rillettes on the crouton and garnish with the fried capers.