Salmon Rillette, Onion Chutney, Toasted Sourdough

Salmon Rillette, Onion Chutney, Toasted Sourdough

5.0 5 ratings

Prep. 10 min

Total 1 h 25 min

4 portions

Ingredients

red onions quartered
300 g
port
60 g
caster sugar
20 g
balsamic vinegar
20 g
fresh parsley cut in pieces
10 g
fresh chives finely sliced
10 g
Greek yoghurt
30 g
salmon fillet, fresh, skinless
250 g
fresh thyme
5 sprigs
fennel bulb
¼
water
250 g
coarse salt flakes
5 g
rapeseed oil for frying
2 tsp
sourdough bread sliced, (approx. 8 slices)
200 g
garlic cloves
2
unsalted butter diced
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 843.4 mg

Protein 20.2 g

Energy 1653.9 kJ / 395.3 kcal

Fat 13.8 g

Fibre 3.2 g

Saturated Fat 4.8 g

Carbohydrates 43.8 g

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Also featured in

Simon Rogan 9 recipes
UK and Ireland

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