Poached Salmon Rillettes With Smoked Eel And Cox’s Apple Salad

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

250 g fresh skinless, boneless salmon

250 ml milk

100 ml cold water

½ celery stick, chopped into 3 even-sized pieces

¼ teaspoon coriander seeds, dry-roasted and lightly crushed

1 star anise

1 bay leaf

¼ onion, cut in half

1½ tablespoons mascarpone cheese

1 tablespoon chopped fresh mixed herbs (such as chervil, dill, tarragon and chives)

1 tablespoon finely chopped (drained) capers

1 tablespoon finely chopped (drained) gherkins

1 teaspoon creamed horseradish

finely grated zest and juice of 1 lemon

sea salt and freshly cracked black pepper

4 rashers smoked streaky bacon

2 Cox’s eating apples

2 handfuls of mixed salad leaves

2 tablespoons classic vinaigrette

150 g smoked eel, flaked

1 teaspoon rapeseed oil

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