• FOR SALMON RILLETTES
  • 250g salmon fillet
  • 200g smoked salmon, finely shredded
  • 1 shallot, finely chopped
  • 1/4 cucumber, peeled, deseeded & finely diced
  • 2 tsp dill, chopped
  • Finely grated zest of 1 lemon
  • 2 tbsp creme fraiche
  • 2 tbsp mayonnaise
  • 4 thin slices of baguette, lightly toasted
  • FOR THE VERRINES OF RATATOUILLE WITH FRESH GOATS CHEESE
  • 1/2 aubergine, cut into small cubes
  • 1 courgette, cut into small cubes
  • 3 tomatoes, cut into small cubes
  • 1 onion, diced
  • 1 large red pepper, cut into cubes
  • 1 carrot, cut into cubes
  • 3 cloves of garlic, peeled and sliced
  • 100ml olive oil
  • 1 bay leaf
  • 1 shallot, peeled and finely chopped
  • 1 bunch of mint, leaves picked and chopped
  • 6 chives, snipped up
  • 200g fresh Goats cheese
  • 100ml olive oil
  • FOR BAYONNE HAM, FIG & ROQUEFORT PARCELS
  • 4 slices of Bayonne ham
  • 4 dried figs (or fresh if you have them)
  • 50g Roquefort cheese, cut into 4 little chunks
  • Handful of Rocket leaves to serve drizzles with Balsamic dressing

FOR SALMON RILLETTES

  1. First poach your fresh salmon fillet in a pan of boiling water for 8 minutes until just cooked. Remove and let it cool and then remove the skin and gently flake making sure that all bones have been removed.
  2. In a bowl, gently mix your two types of salmon, chopped shallot, cucumber, dill, lemon zest and seasoning. Then start by adding 1 tbsp of creme fraiche and 1 tbsp of mayonnaise. Stir to combine and then add more if necessary. You want it to hold together but not be too saucy. Spoon into little pots or ramekins and cover with cling film. Chill for at least 2 hours but up to 2 days is fine. (Recipe inspired by Delicious Magazine)

FOR VERRINES OF RATATOUILLE WITH FRESH GOATS CHEESE

  1. First make your ratatouille which can be made up to 2 days in advance. Pre-heat your oven to 160C/Gas 2-3 and prepare all your vegetables. Combine them all in an oven tray, add the garlic and bay leaf and drizzle over 100ml of olive oil. Stir to coat and place in the oven, stirring halfway, for 1 hour 30 minutes, until everything is cooked. Keep refrigerated until ready to assemble the Verrines.
  2. Fork your Goats cheese in a bowl with the chopped shallot and herbs. Add 100 ml of olive oil and season. (This will make more than you need)
  3. Assemble the Verrines but placing ratatouille in small glasses to 3/4 full. Then top with some of the Goats cheese. They will sit in the fridge until ready to serve for 3-4 hours. (Recipe from 365 Reasons to Sit Down to Eat by Stephane Reynaud)

FOR BAYONNE HAM, FIG & ROQUEFORT PARCELS

  1. Take a slice of Bayonne ham and lay it out on your chopping board. Then place your fig in the center at one end, top with a chunk of Roquefort cheese and wrap it up as you would a parcel, as neatly as you can. These can be set aside in the fridge until ready to serve.
  2. Lightly dress some Rocket leaves with a Balsamic dressing and sit your Bayonne ham parcel on top to serve.