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This classic French meat or fish preparation is a great way of using up cheaper cuts of meat and fish pieces. Whilst they are best made from raw products a similar method can be applied to cooked items and is a great way of turning leftovers in to something that can be used throughout the week.

The term rillettes, refers mainly to the texture and finish of the finished product. The regional variations range from the deep rich Rillettes from famous meat areas such as Anjou to the more rustic chunky rillettes from Sarthe or Rillette du Mans.

What I have tried to do with the salmon version is take the classic idea and make it a lighter option for lunches, snacks or even canapés. There is very little fat in the fish to help achieve texture so we have to supplement it with added fats and moisture.

This recipe can be applied to most thick meaty fish and also prawns. The texture can be totally individual to what you prefer. Just remember that the limited number of ingredients means the purchasing quality is very important. Look for very fresh fish and when buying the smoked salmon try to get the best possible as the cheaper stuff tends to be very oily and detracts from the delicate flavour.

Ingredients
180g salmon (raw)
80g butter
1 tablspn crème fraiche
50g smoked salmon (rough dice)
2 tarragon sprigs (chopped)
1 chopped shallot (fine dice)
½ lemon
75 ml white wine
1 bay leaf

Method
Sear the salmon on both sides in a pan with no skin (save) and then deglaze with a touch of white wine and a bay leaf. Remove the salmon, this will be quite pink in the middle but the residual heat will cook it and also buying good quality fish will be fine doing it this way, put into a food processor with 75g of butter. The butter must be soft but not, melted. Blend till smooth, Transfer to a bowl and stir in crème fraiche, tarragon, shallot, smoked salmon and lemon juice. Season and finished with a tablespoon of chopped dill or fennel fronds. Transfer in to containers and add the rest of the butter fully melted over the top. This is a classic technique of preservation and in a traditional rillette pork fat would have been used. Refrigerate. After four hours the rillette is ready to use and best served with thin crusty brown bread and some sort of tangy chutney or tartar sauce.

Enjoy!