Made by poaching salmon and mashing it with butter and cream, then spiking it with chilli, this rillette suits everything from a brunch spread to a late-night snack. It freezes well, so it can be made ahead and thawed when needed.
Poach the salmon fillet pieces in lightly salted water for 12 minutes, drain and let cool slightly.
Mash the slightly cooled salmon well with a fork and blend it with the room-temperature butter, cream and chopped chilli, then add the lemon juice and salt.
Transfer the mixture to a jar and chill for at least 1 hour; this is needed for the texture to set.
Serve the chilled rillettes spread over toasted bread.
If freezing the rillettes, store them in an airtight container for up to 1 month and do not refreeze once thawed. Allergens: contains milk and dairy, fish, wheat (gluten).
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