Name: Salmon rillettes with pickled baby vegetables
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 - 6
Ingredients: 2½ tbsp aïoli; 1 Finely grated zest of 1 lemon, plus extra to serve; 2 golden shallots, finely chopped; 2 tbsp each finely chopped chives and chervil; Toasted sliced sourdough baguette and baby red vein sorrel, to serve; Salmon cure; 300 gm each rock salt and caster sugar; 10 lemon thyme sprigs; 1½ tsp each fennel and coriander seeds, toasted; Finely grated zest of 1 lemon; 1 kg piece salmon, skin on, pin boned; Pickled baby vegetables; 150 gm caster sugar; 300 ml white wine vinegar; 10 tarragon sprigs; 2 bay leaves; ½ tsp yellow mustard seeds; ½ tsp cumin seeds, toasted; 5 mixed heirloom radishes, trimmed, shaved; 5 mixed baby heirloom carrots, shaved lengthways; 5 baby cucumbers, sliced widthways into rounds.

Rillette is a preservation method similar to confit, where meat is slow cooked and submerged in fat to cook further for an extended period time. Though traditionally made with pork, the rillette method can be used with any meat. In this recipe, we use the the rillette method with salmon. Served with homemade pickled baby vegetables to cut some of the rich fat, be warned – these rillettes are surprisingly moreish.

Ingredients

2½ tbsp aïoli

1 Finely grated zest of 1 lemon, plus extra to serve

2 golden shallots, finely chopped

2 tbsp each finely chopped chives and chervil

Toasted sliced sourdough baguette and baby red vein sorrel, to serve

Salmon cure

300 gm each rock salt and caster sugar

10 lemon thyme sprigs

1½ tsp each fennel and coriander seeds, toasted

Finely grated zest of 1 lemon

1 kg piece salmon, skin on, pin boned

Pickled baby vegetables

150 gm caster sugar

300 ml white wine vinegar

10 tarragon sprigs

2 bay leaves

½ tsp yellow mustard seeds

½ tsp cumin seeds, toasted

5 mixed heirloom radishes, trimmed, shaved

5 mixed baby heirloom carrots, shaved lengthways

5 baby cucumbers, sliced widthways into rounds.

Method

1.For salmon, place salt, sugar, herbs, spices and zest in a food processor and process until finely chopped and combined. Place salmon in a non-reactive container with a lid with salt mixture and turn to coat; making sure salmon is totally covered in salt mixture. Cover and refrigerate until cured (3 hours)

2.For pickling liquid, place 150ml water, sugar, vinegar, herbs and spices in a saucepan over high heat and bring to the boil until sugar dissolves (3-5 minutes); remove from heat and stand until cooled to room temperature.

3.To salt vegetables, place all vegetables in a large bowl and season liberally with sea salt flakes; toss well to combine. Stand at room temperature until slightly softened (30 minutes). Shake off excess salt and place in a sterilised jar big enough for the vegetables with a lid; pour over pickling liquid. Vegetables are ready to eat immediately and will keep refrigerated for up to 3 months, covered tightly.

4.Preheat oven to 180˚C. Grease and line an oven tray with baking paper. Wash salt from salmon and pat dry with paper towel. Place on prepared tray and bake until just cooked (15 minutes). Remove from oven and cool completely. Flake into small pieces and place in a bowl with aïoli, zest, shallots and herbs. Season with freshly cracked black pepper and toss to combine.

5.Transfer to a serving bowl and scatter with baby sorrel. Serve with pickled baby vegetables and toasted baguette on the side.

Styling by Sophia Young

Recipe by Ismat Awan Chef and Culinary Creative

Ismat Awan is a dynamic Australian-Pakistani culinary creative based in Sydney, Australia. She brings a diverse range of talents, cultivated across continents over the past decade. Armed with a Grand Diplôme from Le Cordon Bleu in Sydney and Paris, and a Bachelor’s Degree in the Science of International Hospitality Management from École Hôtelière de Lausanne, Switzerland, Ismat's journey spans prestigious kitchens like Pierre Hermès in Paris and Rockpool on George in Sydney. As the founder of Third Culture Kid Food Pty Ltd, Ismat offers bespoke services including recipe development, menu curation, food consulting, culinary copywriting, photo cheffing and content creation for esteemed clients across print and digital media. Ismat embodies a welcoming and collaborative spirit drawing inspiration from her cultural heritage, upbringing in Timor-Leste and studies abroad. To her, food is a medium for storytelling and cultural exploration. Ismat is dedicated to helping individuals and brands craft thoughtful and impactful culinary narratives.

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Styling by Olivia Blackmore

Ingredients

Method

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