Home made salmon rillettes, slow cooked in oil, flavoured with fresh dill and served with crusty bread.
Place the oil in a large saucepan. Cut the garlic bulb in half and peel the zest off the lemon. Add both to the pan along with the thyme, bay leaves, peppercorns and salt. Heat the oil until it has reached a temperature of 100c.
Place the salmon in the oil skin side up and bring the heat back up to 100c. Once the oil has reached this temperature, remove it from the heat and allow the salmon to confit gently in the oil for 35 minutes. Remove the salmon from the oil and place on kitchen paper to absorb any excess oil and allow the fish to cool.
Clarify the butter in a small sauce pan, finely chop the dill and the capers. When the salmon has cooled peel off the skin and discard, flake the salmon with your fingers and place it in a mixing bowl. Add the clarified butter, crème fraiche, chopped dill, capers, dijon and a squeeze of lemon juice. Mix thoroughly to incorporate all of the ingredients and then season to taste.
Spoon the mixture into ramekins and serve with crusty bread.
«Replace the salmon in this dish with fresh tuna steaks and adjust the flavour with different fresh herbs like coriander or parsley.»