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 .
1
Blend 200 grams of salmon, cream cheese, and cream until smooth.
- Lightly salted salmon: 300 g
- Cream cheese (curd cheese spread): 150 g
- Whipping 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.
- Lightly salted salmon: 300 g
- Black 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.
- Whipping cream 33%: 350 ml
- Sour cream 20% fat: 60 g
- Red caviar (salmon roe): 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.
- Red caviar (salmon roe): 60 g
5
Serve with fried bread.
- Rye bread: to taste
