Salmon riet with Sicilian olives

5 servings

30 minutes

A popular appetizer from the popular Tula beer restaurant Salden's Porterhouse. The restaurant uses Sicilian olives, but you can easily replace them with whatever you have on hand. Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us .

Energy value per serving

• Calories: 464.2
• Proteins: 19.9g
• Fats: 39.6g
• Carbohydrates: 4.4g

Ingredients

• Lightly salted salmon: 300 g
• Cottage cheese: 150 g
• Olives: 30 g
• Lemon juice: 5 ml
• Cream 33%: 350 ml
• Sour cream 20%: 60 g
• Red caviar: 60 g
• Salt: to taste
• Rye bread: to taste

Cooking steps

1. Blend 200 grams of salmon, cream cheese, and cream until smooth.

   Required ingredients:

   • Lightly salted salmon: 300 g
   • Cottage cheese: 150 g
   • Cream 33%: 350 ml

2. Chop the remaining 100 grams of salmon and olives into small cubes, mix into the rillettes mixture, season with salt, and add lemon juice.

   Required ingredients:

   • Lightly salted salmon: 300 g
   • Olives: 30 g
   • Salt:  to taste
   • Lemon juice: 5 ml

3. For the sauce, heat the cream and sour cream until thickened. Add red caviar and salt, blend with an immersion blender until smooth. Strain through a sieve to remove lumps.

   Required ingredients:

   • Cream 33%: 350 ml
   • Sour cream 20%: 60 g
   • Red caviar: 60 g
   • Salt:  to taste

4. Place the rieth on a plate in the form of quenelles, garnish with red caviar, microgreens, and creamy caviar sauce.

   Required ingredients:

   • Red caviar: 60 g

5. Serve with fried bread.

   Required ingredients:

   • Rye bread:  to taste