Smoked salmon riette with red caviar sauce
6 servings
30 minutes
Rillettes made from smoked salmon with red caviar sauce is a true embodiment of Italian gastronomic elegance. The delicate combination of baked fillet and smoked salmon creates a layered flavor with light smoky notes, harmoniously complemented by creamy butter and spicy seasonings. The red caviar adds an exquisite salty depth to the sauce, perfectly unfolding in a duet with lemon juice and Tabasco. Balsamic dressing and fresh salad leaves add brightness and freshness to the dish, making it a true decoration for the festive table. Rillettes can be served as an elegant appetizer on crispy bread or as a standalone dish—each variation promises refined gastronomic pleasure.
1
For the salmon rillettes, preheat the oven to 160 degrees. Drizzle a baking sheet with olive oil, place the salmon fillet, and cook in the oven until the center of the fillet is pink (about 10 minutes). Remove from the oven, take off the skin, and let cool. Melt the butter. Cut the smoked salmon into small cubes. Chop the green onion, leaving 2-3 stalks for the sauce. Mix all ingredients with a spatula, adding pink pepper and cream. Place in the refrigerator until the mixture firms up.
- Olive oil: 30 ml
- Salmon fillet: 300 g
- Butter: 60 g
- Smoked salmon: 100 g
- Chives: 8 g
- Pink peppercorns: to taste
- Cream 30% fat: 100 g
2
For the red caviar sauce, squeeze lemon juice and mix it with cream, mayonnaise, caviar, and Tabasco sauce. Dilute with water. Add salt and pepper to taste, and add the remaining chopped onion.
- Lemon: 25 g
- Cream 30% fat: 100 g
- Mayonnaise: 100 g
- Red caviar (salmon roe): 10 g
- Tabasco sauce: 1 ml
- Water: 20 ml
- Salt: to taste
- Ground white pepper: to taste
- Chives: 8 g
3
For the balsamic dressing, mix balsamic vinegar with olive oil, and season with salt and ground white pepper.
- Balsamic vinegar: 2 ml
- Extra virgin olive oil: 4 ml
- Salt: to taste
- Ground white pepper: to taste
4
Tear the lettuce leaves and dress with balsamic dressing, place on a plate. Use two spoons to form dumplings from the riette and place them on the plate as well. Drizzle with red caviar sauce. Optionally, add some red caviar on top for decoration.
- Frisee: 6 g
- Red leaf lettuce: 6 g
- Balsamic vinegar: 2 ml
- Extra virgin olive oil: 4 ml
- Red caviar (salmon roe): 10 g