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Heart-warming but surprisingly light, this makesa sumptuous starter that’s best accompanied by a thick hunk of naan bread. Pair with Réserve de Gassac Blanc, Vin de Pays de l’Hérault, Languedoc, France, 2011.
500 g salmon fillet, scaled and pin boned
For the marinade
2 teaspoons ginger & garlic paste
1 teaspoon salt, ground red chilli, ground turmeric
Juice of 1/2 lemon
1 tablespoon yoghurt
1 teaspoon chopped fresh green coriander
1/2 tablespoon mustard oil
For the rillette
1 teaspoon chopped fresh tarragon
1/2 teaspoon roasted cumin seeds
2 tablespoon crème fraiche
For the beetroot jelly
1 medium-sized beetroot, peeled & cut
50 gm fresh coriander leaves
20 gm fresh mint leaves
1 inch piece of fresh ginger, roughly chopped
Organic salmon rillette with beetroot jelly
4 garlic cloves, roughly chopped
4 green chillies, roughly chopped
2 cups water
juice of 1 lemon
1 teaspoon salt & 1/2 teaspoon sugar
4 gelatine leaves
Pat dry the salmon, marinate with the rest of the ingredients and set aside for 15-20 minutes.
Transfer the salmon to a preheated oven (180°C) and bake for 10 minutes. Remove and let the fish cool to room temperature. Separate the flesh from the skin and flake using a fork. Mix the salmon with the tarragon, cumin and crème fraiche and refrigerate. To make the beetroot jelly, blend all the ingredients together until smooth and pass through a sieve to get a juice-like consistency. Transfer the liquid to a saucepan and bring to boil. Simmer for 5 minutes and remove from heat. To 500 ml of the liquid, add the gelatine leaves and mix well. Transfer the rillette into 4 preserve jars and cover with the beetroot liquid while still warm. Allow the jelly to set completely and serve with green leaf salad and naan bread.