Seafood Charcuterie, Smoked Salmon Rillette and Cocktail Sauces - Chef Recipe by Guy Turland

Ingredients

Smoked salmon rillette:

300 g Tassal smoked salmon, chopped
1/2 cup crème fraîche
1 Tbs lemon juice
Zest of 1 lemon
1 Tbs fresh dill, chopped
1 Tbs fresh chives, chopped
Salt & pepper to taste
1 tsp capers, chopped
1 tsp cornichons

Chimichurri:

1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped (optional)
3-4 cloves garlic, minced
2 Tbs fresh oregano, finely chopped (or 1 teaspoon dried oregano)
1/2 cup extra-virgin olive oil
2 Tbs red wine vinegar (or white wine vinegar for a milder taste)
1 Tbs lemon juice (optional)
1/4 tsp crushed red pepper flakes (or more if you like it spicy)
Salt and pepper to taste

Bloody Mary mayo:

2 tsp tomato sauce
2 tsp Worcestershire sauce
1 tsp tabasco sauce
1/4 tsp chopped celery leaf
Black pepper
Sea salt

Tartar sauce:

Large free-range egg yolk
1/2 tsp English mustard powder
Juice of 1 lemon
150mL olive oil
1 Tbs rinsed, chopped capers
1 Tbs rinsed, finely diced gherkins
1 Tbs chopped fresh parsley leaves
1 large shallot, finely chopped

Other ingredients:

Toasted baguette slices, crackers or fresh crudités
4-6 cucumbers peeled and sliced lengthways into sticks
475 g Tassal cooked Tiger prawns

Method

Rillette:

In a medium bowl, mix the crème fraîche, lemon juice, cornichons, lemon zest, dill, and chives.

Gently fold in both the smoked salmon pieces into the creamy mixture. Season with salt and pepper to taste. Add capers if you like a hint of brininess.

Transfer the mixture to a serving bowl, cover, and refrigerate for 1-2 hours to allow the flavours to meld.

Serve the smoked salmon rillettes chilled with toasted baguette slices, crackers, or fresh crudités.

Chimichurri:

Finely chop the parsley, cilantro, and oregano. If you're using a food processor, pulse just enough to chop without making a paste.

In a medium bowl, mix the chopped herbs, garlic, vinegar, lemon juice (if using), and red pepper flakes.

Slowly drizzle in the olive oil while stirring until all ingredients are well combined.

Add salt and black pepper to taste.

For best flavour, let the sauce sit for at least 30 minutes before serving.

Bloody Mary mayo:

Combine all ingredients in a bowl. Season with salt and pepper to taste.

Tartar sauce:

Place the egg yolk in a food processor along with the mustard powder, half the lemon juice and some seasoning.

Pulse to mix, then slowly add the oil, drop by drop at first, until the mixture begins to emulsify and you have a lovely thick mayonnaise.

Add the remaining lemon juice and taste to see if it needs more seasoning.

Scrape into a bowl and stir through the chopped capers, gherkins, parsley and shallots.

Assembly:

Once all elements have been made, assemble your platter.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood