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Salmon trout rillette, beets, granny smith apples, yuzu juice and chives macedonia, espelette pepper croutons

Salted

Ingredients

Recipe for 12 Tapas

Rillette

250 Gr
Salmon trout fillet
100 Gr
Ricotta
50 Gr
Sour cream
1 Unit(s)
Lemon

Salad

2 Unit(s)
Red beets
1 Unit(s)
Green apple
2 Unit(s)
French shallot
2 Tbsp
Yuzu juice

Toast

4 Slice(s)
Country bread
2 Tbsp
Olive oil
2 Pinch(es)
Espelette pepper
10 Sprig(s)
Chives
  • Salt and pepper
Salmon trout rillette, beets, Granny Smith apples, Yuzu juice and chives macedonia, Espelette pepper croutons

Preparation time: 30 min

  • Rillette

    Poach the fish pieces in salted boiling water or in fish stock.

    When cook, let cool down on a kitchen linen and then crumble with your fingers.

    In a bowl, mix the ricotta with the sour cream and lemon juice. Season with salt and pepper.

  • Beets salad

    Cook the beets in boiling water. When you can easily go threw the beets with a tip of a knife, remove them from water and peel.

    When cool, slice 1 cm thick slices of beets and then slice again in little sticks and then in little cubes.

    Finely chop the shallots and the chives and slice the apples in little sticks.

    In a bowl, mix the beets salad with half of the apples. Add the yuzu juice, season with salt and pepper and a dash of olive oil.

     

  • Toast

    Pour a dash of olive oil on the bread, and season with salt and pepper.

    Bake in the oven for 5 minutes.

    Keep the finely chooped chives aside for garnish

  • Plating

    Spread the rillettes on toasted bread, cover with the salad and green apples. Garnish with chives.

Official partners

You can also serve a spoon of rillettes with salad and toast on the side.

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