Recipe Rillettes trio

To prepare this dish

Ingredient list

Sea bream rillettes

500 g raw sea bream fillets
120 g Original american cream cheese 34% fat
12 g Elle & Vire Whole Milk
12 g Excellence whipping cream 35% fat
1 grapefruit
5 black olives
leaves basil
olive oil
Fine "fleur de sel" sea salt and pepper

Sardine rillettes

200 g sardines in oil, deboned
200 g Original american cream cheese 34% fat
20 g Elle & Vire Whole Milk
20 g Excellence whipping cream 35% fat
50 capers
5 sun-dried tomatoes
borage flowers
limon cress
Fine "fleur de sel" sea salt and pepper

Salmon rillettes

500 g salmon
120 g Original american cream cheese 34% fat
12 g Elle & Vire Whole Milk
12 g Excellence whipping cream 35% fat
2 new pearl (spring) onions
chives
Fine "fleur de sel" sea salt and pepper

Elle & Vire products used

Original american cream cheese 34% fat

Elle & Vire Whole Milk

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Sea bream rillettes

   Cook the sea bream fillets in the oven at 85°C (185°F) for 10 to 15 minutes. Cool. Remove the skin. Flake the sea bream fillets. Soften the cream cheese with the milk and the cream then add the flaked sea bream. Season with fine “fleur de sel” sea salt, pepper and olive oil. Peel and segment the grapefruit. Toast the bread. Spread with rillettes (40 g per slice), then top with grapefruit segments, chopped black olives and basil leaves.
2. 2

   Sardine rillettes

   Flake the sardines in oil. Soften the cream cheese with the milk and the cream then add the sardines. Season with fine “fleur de sel” sea salt and pepper. Toast the bread. Spread with rillettes (40 g per slice), then top with capers, sun-dried tomatoes, borage flowers and limon cress.
3. 3

   Salmon rillettes

   Cook the salmon in the oven at 85°C (185°F) for 15 to 20 minutes. Cool. Flake the salmon. Soften the cream cheese with the milk and the cream then add the flaked salmon. Season with fine “fleur de sel” sea salt and pepper. Toast the bread. Spread with rillettes (40 g per slice), then top with thinly sliced spring onions and finely chopped chives.

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.