Smoked salmon rillettes with wasabi
Wasabi adds a Japanese touch to this classic pâté. Known as ‘Japanese horseradish’, this root can be bought as a powder or paste and is used as a spice in many dishes. Use sparingly though as it can be very strong.
makes about 450g/1lb ● preparation time: 10 minutes
Put the smoked salmon, fromage frais and wasabi in a blender to produce a smooth paste. Taste and add a little more wasabi, if necessary.
Using a spatula, stir in the sesame seeds and cucumber. Garnish with the extra sesame seeds and cucumber before serving.
This spread will keep for 5 days in an airtight container in the refrigerator.