Bangkok chicken rillettes, coconut milk, curry, lime kefir, and fresh cilantro |

Preparation time: 45 min

Preheat your friteuse at 375 °F

• General preparation

  Poach the chicken in the chicken broth, coconut milk, and lime leaves until cooked through, then let it cool.

  Finely chop the shallots.

  Melt 50 g of butter in a small frying pan over medium heat. Allow it to foam until it turns amber in color and gives off a nutty aroma. Remove from the heat immediately and add the shallots to stop the cooking process.

  Remove the cilantro leaves and set aside in a cool place.

  Mix the shredded coconut with a drizzle of vegetable oil and the curry powder, then bake in the oven for 2-3 minutes.

  Zest the lime and remove the segments before cutting them into small cubes.

• For the 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, 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.

• Preparing the Wonton

  Dip the wonton wrappers one at a time into the deep fryer, shaping them with the back of a small ladle, and fry until crisp and golden brown.

• To serve your tapas

  Place chicken rillettes on the fried wontons, add cilantro leaves, shredded coconut, lime supremes, and a little lime zest.