SALMON RILLETTES
A little like a salmon terrine, this dish is terrific with homemade bread, served as a starter
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Put the salmon and poaching ingredients into a pan and just cover with cold water. Bring to a gentle boil, then turn down and poach for 4 mins. set aside, off the heat, for 5 mins to carry on cooking. lift out the salmon and break into large flakes with a fork. Allow to cool.
- Whizz the cheese in a processor, then add the poached salmon and pulse until blended. if you don't have a processor, mash the fish with a fork and stir into the softened cheese. Add the lemon zest, juice and season to taste (if using a processor, do this with a spoon so that the mix doesn't get overworked).
- Take two dessertspoons, wet with water, then scoop up a generous spoonful of the salmon mix with one. now bring the second spoon over and under the mix, transferring it from one spoon to the other, turning it over as you go. Do this several times until you have an even, egg-shaped portion. Repeat with the rest of the mix, putting them on a plate when done. Cover lightly with cling film. Chill for at least 2 hrs and up to 2 days ahead. Meanwhile, mix the mustard and crème fraîche with seasoning to make a dressing and make the soda bread, see link, right.
- To serve, lay a slice of smoked salmon on 8 plates and top with the rillettes. Spoon the dressing on the side and top with ½ tsp keta and a sprig of dill. Serve with the toasted bread, lemon wedges and dressed salad leaves.
Nutrition Facts : Calories 265 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 24 grams protein, Sodium 2.15 milligram of sodium
FRESH & SMOKED SALMON RILLETTES
A simple starter, fresh and rich, that makes a bit more of a pack of smoked salmon - serve instead of pâté on rye or piled into chicory leaves
Provided by Diana Henry
Categories Starter
Time 35m
Number Of Ingredients 16
Steps:
- Put the vermouth, onion, lemon juice, parsley stalks and peppercorns in a saucepan with 150ml water and bring to the boil. Simmer for 10 mins. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 mins. Let the salmon sit and cool in the liquid.
- Lift the salmon out of its poaching liquid, remove the skin and flake the flesh roughly. Mix the flesh with the smoked salmon, a good squeeze of lemon, the butter, chervil and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).
- Mix the crème fraîche with the herbs, capers, shallot, oil and lemon juice to taste. Serve the rillettes with leaves of chicory - its bitterness is very good against the richness of the salmon - the caper crème fraîche and some rye bread, if you like.
Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium
SALMON RILLETTES
Provided by Erika Lenkert
Categories Food Processor Dairy Onion Appetizer Cocktail Party Oscars New Year's Eve Salmon White Wine Chive Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes around 1 1/2 cups or around 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a simmer. Add the celery, onion, leek, peppercorns, bay leaf, wine and lemon and simmer for 25 minutes.
- Then add the salmon. Cover the pot, remove it from the heat, and let it stand for 10 minutes.
- Remove the salmon and chill it in the refrigerator. Discard the vegetable water.
- In a food processor or by hand, whip with salmon with the crème fraîche, chives, and olive oil, and add salt and pepper to taste. Keep the spread chilled until you're ready to serve.
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