As someone who trains a lot, I’m always looking for insanely tasty and healthy things to eat. Here’s one of my more decadent spreads; protein packed salmon rillette with dill and eggs!
I’m sadly out of inane drivel and useless anecdotes today, so instead of rambling on for several pages about how this dish came to be, let’s just make the damned thing, eh?
Ingredients
- 400 g skinless, boneless salmon (500 g with skin, boneless)
- 4 large eggs
- 175 g 2% Greek yogurt
- 60 g lumpfish roe (Optional, but VERY tasty!!)
- 2 celery sticks, finely chopped
- 1/4 red onion, finely chopped
- 1 metric shit ton fresh dill, finely chopped
- 1/2 lemon, zest and juice
- 1 tsp Dijon mustard
- Good pinch fine sea salt, to taste
Nutritional info
Protein-dense and rich in Omega-3s from the salmon and roe, making it excellent for muscle repair and anti-inflammatory support. The Greek yogurt lightens out the otherwise typical mayonnaise-type base with extra protein, while eggs boost satiety. Carbs are minimal, so it’s very low-GI, and the fresh dill, celery, onion, and lemon add micronutrients and flavour without adding extra calories
Per 100 g
- 132 kcal
- 13 g protein
- 8 g fat
- 2 g carbs
- 0.3 g fibre
Caution
We make this only occasionally; Farmed salmon isn’t the rosy health food it’s sold as: open-net cages dump antibiotics and tonnes of waste straight into our fjords, sea-lice blooms shred migrating smolts, and storm-busted pens release escapees dilute wild genetics. Norway’s scientists have linked the crash in Atlantic salmon to lice and farm spill-over, while yanking just seven pens from Canada’s Discovery Islands cut sea-lice on juveniles by 96% in two seasons.
Just sayin’.
Method
Boil the eggs for 7.5 minutes, let cool, and peel.
Poach the salmon in well salted water holding 55C for 10 minutes. Flake the meat when cool enough to handle, then squeeze out some of the water, or the rillette will get very soggy. Here’s how to cook restaurant-worthy fish.
Meanwhile combine everything else in a bowl, but hold the roe if using. Tip in the salmon and diced eggs, then stir well – the soft yolks and salmon meat will blend to create a rich, creamy texture. Finally add the roe and gently stir to combine.
Slap on top of a slice of Danish rye bread bread, or like we do most of the time, in a Norwegian potetkake, and stuff your face with this decadent, yet protein packed and super healthy spread!
You could also fancy the shit out of it and serve on top of blinis with a dill sprig on top as a starter for a Nordic inspired dinner.
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