Traditional salmon rillette uses butter or olive oil, but I’m using avocado to bring everything together in this super-easy canape.
- ½ avocado, diced
- Zest and juice of ¼ lemon
- 1 tbsp white onion or shallot, finely diced
- 1 tbsp Dijon mustard
- 1½ tbsp mayonnaise
- 1½ tbsp Greek yoghurt
- 400 g tin salmon, drained
- 200 g store-bought blinis (or make your own - see Note)
- Thai basil and/or coriander, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the diced avocado into a bowl. Add a pinch of salt and use a fork to mash it up until smooth. Add lemon zest and juice, onion, mustard, mayonnaise and Greek yoghurt, and stir until smooth.
2. Drain salmon, discard the liquid and add salmon to a bowl. Use a fork to break up the salmon and stir everything together.
3. Warm blinis in a pan – you only need a minute or two on each side - and place on a plate.
4. Using two teaspoons, quenelle the salmon mixture and place on top of a warm blini. Garnish with the herbs and serve.