Red fish riette
2 servings
20 minutes
Rillettes made from red fish is an exquisite author’s recipe that combines the tenderness of baked fillet and the creamy texture of cottage cheese. The marinated fish infused with the aroma of Provençal herbs and smoked paprika gains a rich flavor and softness. A light spiciness from freshly ground pepper and garlic adds a special touch to the dish. This rillettes pairs wonderfully with crispy focaccia or soft bread, while thin slices of fresh cucumber add freshness. It is perfect for both an elegant appetizer and a cozy home dinner. An excellent option for serving at a festive table, especially if complemented with fragrant parsley.
1
Marinate salmon or any other red fish with spices of your choice, such as Provençal herbs or smoked paprika. Brush with olive oil on both sides. Bake the fish in the oven for 10 minutes at 220 degrees, remove the skin, take out the bones and mash with a fork.
- Red fish (salmonids): 250 g
- Herbes de Provence: to taste
- Smoked paprika (pimenton): to taste
- Red fish (salmonids): 250 g
2
Mix the cottage cheese with garlic (through a press) and sprinkle with freshly ground pepper, add to the fish and mix.
- Cream cheese (curd cheese spread): 65 g
- Garlic: 1 clove
- Freshly ground black pepper: to taste
3
Slice the cucumber into thin slices using a vegetable peeler. Place the fish on bread or focaccia, top with cucumber, and serve. Optionally, you can sprinkle with finely chopped parsley.
- Cucumbers: 1 piece
- Parsley: to taste