Treat yourself with salmon rillettes and pear relish
<p>For when you feel like something a little bit fancy, try this delectable combination of salmon and pear relish!</p>
<p><strong>Serves</strong>: 4</p>
<p><strong>Ingredients</strong></p>
<p><strong>Pear relish</strong></p>
<ul>
<li>2 packham pears, peeled and sliced</li>
<li>50ml olive oil</li>
<li>1 small red onion, finely chopped</li>
<li>2 cloves garlic</li>
<li>60ml cider vinegar</li>
<li>70g sugar</li>
<li>½ tsp cumin seeds, toasted and ground</li>
<li>½ tsp mustard seeds, crushed</li>
<li>2 bay leaves</li>
</ul>
<p><strong>Rillettes</strong></p>
<ul>
<li>400g salmon</li>
<li>100g smoked salmon</li>
<li>100g butter</li>
<li>1 tsp fennel seeds, toasted and ground</li>
<li>1 bunch of dill</li>
<li>1 preserved lemon, finely chopped</li>
<li>20g capers, finely chopped</li>
<li>¼ tsp cayenne pepper</li>
<li>50ml crème fraiche</li>
<li>Salt and pepper</li>
</ul>
<p><strong>Salad</strong></p>
<ul>
<li>3 endives</li>
<li>Olive oil</li>
<li>1 lemon, juiced</li>
<li>12 nasturtium leaves, to serve</li>
</ul>
<p><strong>Directions</strong></p>
<p><strong>For the pear relish</strong></p>
<p>1. In a heavy based pot, sauté the red onion until slightly caramelised, then add spices, sugar, vinegar and bay leaves.</p>
<p>2. Cook until the excess liquid has reduced away, add pear and cook for further 10 minutes. Cool and set aside.</p>
<p><strong>For the rillettes</strong></p>
<p>3. Steam the salmon for about six minutes or until just cooked. Place in a bowl with the smoked salmon and gently flake together.</p>
<p>4. Add chopped dill, preserved lemon, capers, spices, butter and crème fraiche and gently mix together to combine. Season with salt and pepper and place in the fridge to set.</p>
<p><strong>For the endive salad</strong></p>
<p>5. Cut endives in half lengthways and gently colour them in a hot pan or a chargrill until cooked through.</p>
<p>6. Season with salt, olive oil and lemon juice and set aside.</p>
<p><strong>To serve</strong><br />7. On a serving plate, place a large quenelle of salmon mix on the plate followed by a spoonful of pear relish, charred endive and garnish with nasturtium leaves. Serve immediately.</p>
<p><em><strong>Recipe thanks to <span><a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a></span>.</strong></em></p>
<p><em>Written by Wyza. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/salmon-rillettes-and-pear-relish.aspx"><em>Wyza.com.au</em></a><em>.</em></p>
