Salmon Rillettes
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 cups
Water2 tbsps
Lemon Juice (fresh)2 tsps
Dijon Mustard2 tsps
Capers (drained)2 tsps
Cognac2 tsps
Lemon Zest (freshly grated)Directions:
1
In a skillet bring water to a boil and add fresh salmon
2
Reduce heat and poach salmon at a bare simmer, turning once, about 4 minutes, or until just cooked through
3
Transfer salmon to a bowl and cool
4
Flake fresh salmon and add smoked salmon, butter, shallots, parsley, lemon juice, mustard, capers, Cognac or other brandy, zest, and salt and pepper to taste
5
Stir mixture until combined well and pack into a 1-quart terrine or bowl
6
Rillettes may be made 4 hours ahead and kept chilled, covered
7
In a skillet bring water to a boil and add fresh salmon
8
Reduce heat and poach salmon at a bare simmer, turning once, about 4 minutes, or until just cooked through
9
Transfer salmon to a bowl and cool
10
Flake fresh salmon and add smoked salmon, butter, shallots, parsley, lemon juice, mustard, capers, Cognac or other brandy, zest, and salt and pepper to taste
11
Stir mixture until combined well and pack into a 1-quart terrine or bowl
12
Rillettes may be made 4 hours ahead and kept chilled, covered
13
Serve salmon rillettes, chilled slightly, with bread
14
Serve salmon rillettes, chilled slightly, with bread