EAT | SALMON RILETTES


Douk's Salmon Rilettes,

as seen on TLSE's South Coast Travel Edit.




INGREDIENTS



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



METHOD



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.



READ | [Part 1] The South Coast Edit: A long weekend spent, at a home away from home

READ | [Part 2] The South Coast Edit: Let's go for a drive, get lost, and explore

COOK | Heirloom Tomato Frittata

COOK | Herb Roasted Vegetables

COOK | Individual Tiramisu

COOK | Pumpkin Gnocchi with Radicchio and Thyme Oil



RECIPE | Douk Konstantaras, TLSE Food Contributor

STYLING | Heidi Albertiri, TLSE Editor and Stylist

PHOTOGRAPHY | Lucy Alcorn

INGREDIENTS | Ramsgate Foodies and Farmers Markets


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