WILD PACIFIC HALIBUT RILLETTE WITH SUMMER HERB SALAD

 

  • 300 g - Wild Pacific Halibut fillets

  • 200 mL - sour cream

  • 10 mL - Espelette pepper

  • 50 mL - cream cheese, softened

  • 10 mL - fennel seeds, crushed

  • 100 mL - diced fresh fennel

  • 1 - lemon, juice and zest

  • 10 mL - smoked paprika

  • 50 mL - capers, chopped

  • 30 mL - dill pickles, finely chopped

  • 250 mL - assorted soft herbs (parsley, dill, green onions, mint, etc)


DIRECTIONS

  1. Season the Wild Pacific Halibut fillets with salt and let them rest for a few minutes.

  2. Bring 500 mL of water to a boil in a medium sized pot. When boiling, turn off the heat and put in the halibut filets. When the halibut softly flakes, pull the fillet out, flake the fillet into large chunks, and cool completely.

  3. In a medium bowl, mix the remaining ingredients and halibut together (excluding the herbs).

  4. Serve in ramekins, covered with fresh herbs, with crackers.

Serves 2

All rights reserved. Featured with permission.

December 2021

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

Design