Hot-Smoked Pink Salmon and Cottage Cheese Rillettes
Pink salmon provides complete protein and omega-3 fats, while cottage cheese adds calcium. Smoked fish, pickles, and garlic create a savory flavor and tender texture.
Prepare the hot-smoked pink salmon (150 g) for blending by removing the skin and bones, then cut the fish into small pieces. Halve the sugar-free pickled cucumbers (40 g) and finely dice one half.
Place half the fish, the remaining cucumbers, cottage cheese 9% fat (150 g), garlic (6 g), cream 20% fat content (30 g), sea salt (to taste), and black pepper (to taste) in a blender. Blend until smooth.
Mash the remaining fish with a fork, add the diced cucumbers and blended mixture, and stir. Transfer the rillettes to a container and refrigerate for 30 minutes.
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