EAT | SALMON RILETTES
Douk's Salmon Rilettes,
as seen on TLSE's South Coast Travel Edit.
100 grams smoked salmon
100 grams creme fraiche
100 grams cream cheese
50 grams butter, at room temperature
1 tbsp lemon juice
1 tsp chopped chives
1tsp chopped dill
PLACE all ingredients in a food processor.
PROCESS until coarsely chopped; don't over process.
TRANSFER to a 500ml jar.
SPREAD on fresh sourdough bread or water crackers.
EAT with friends.
DRINK red wine.
MORE, from our South Coast adventure.
COOK | Heirloom Tomato Frittata
COOK | Herb Roasted Vegetables
COOK | Individual Tiramisu
RECIPE | Douk Konstantaras, TLSE Food Contributor
STYLING | Heidi Albertiri, TLSE Editor and Stylist
PHOTOGRAPHY | Lucy Alcorn
INGREDIENTS | Ramsgate Foodies and Farmers Markets