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
