1 x Court Bouillon **
SALMON:
3/4 lb Salmon, fillets or steaks,
fresh, trimmed, skin on 1 tb Salt, sea
1/2 ts Peppercorns, whole
1 sm Chili, dried
1 c Butter, unsalted, softened
1 tb Armagnac
3/4 lb Salmon, smoked, trimmed, and
:
cut into shreds 4 oz Roe, salmon
TOAST StrIPS:
Oil, olive 1 ea Bread, white, loaf, sliced
-- 3/4-inch thick, crusts trimmed, each slice cut :
into 3 long strips ** See recipe for Court Bouillon. Bring the Court Bouillon to a boil in a skillet. Add the salmon and lower the heat to simmer. Place a sheet of buttered parchment paper or aluminum foil, buttered side down, over the salmon. Poach until the fish is just opaque in the center, (about 8 minutes), or about 10 minutes per inch of thickness; DO NOT OVERCOOK. Remove from the heat and cool salmon completely in the broth. To make up a seasoning mixture, use a small spice or coffee mill to grind the sea salt, 1/2 teaspoon peppercorns and chili. Drain the poached salmon, remove its skin, and cut it into 1/2-inch pieces. Place the salmon pieces, butter, Armagnac and a
pinch of the seasoning mixture into a processor and blend it all into a very smooth puree. Add the shredded smoked salmon to the processor and process with rapid on and off pulses just until the mixture is blended. There should be visible shreds of smoked salmon. Transfer the mixture to a mixing bowl. Gently fold salmon roe into the mixture until blended, taking care not to crush the eggs. Adjust the seasoning. Spoon mixture into a 4-cup souffle dish, straight-sided gratin dish, or casserole, lightly tapping mold on towel lined work surface to eliminate any air bubbles. Cover the dish with a plastic wrap and chill. (The Court Bouillon can be prepared 1 or 2 days ahead.) For Toast Strips: ================= Preheat oven to 325 F. Rub a baking sheet with a thin film of olive oil. Arrange the bread strips on the baking sheet and bake them on the center rack of the oven, without turning, until lightly golden (15 to 20 minutes.) Remove the rillettes from the refrigerator 20 minutes before serving. Dip the serving spoon in cold water and scoop onto cool plates. Serve with warm toast strips. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
How To make Salmon Rillettes's Videos
Classic Salmon Rillettes Recipe
With its delicate balance of flavors and textures, salmon relletes offer an alternative to smoked salmon, making it a delightful topping for bagels or toast. This deceptively easy dish carries with it an aura of sophisticated French charcuterie, often gracing the tables of upscale brunches and appearing on the menus of fine-dining establishments.
#recipes #salmon #appetizer
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Best-Ever SALMON RILLETTES
A variation on the classic French pork rillette, this appetizer is easier and less time consuming to make than the original.
Salmon Rillettes - How to Make this Classic Dish with Salmon
Salmon rillettes is a great twist on a classic French dish. It's super easy to make and perfect to serve to guests! Watch the video to find out how, and check out the recipe at
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Salmon Rillette Recipe | Mary Makes It Easy
Just what I want to eat every single day of my life.
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Salmon Rillette with Tarragon and Lemon - Recipe
Show Notes:
A rillette is meat that is slowly cooked in fat or other flavorful liquid until tender. The meat is then pulverized with some of the cooking liquid, placed into jars and ramekins and then capped with fat. As the rillette chills in the refrigerator, the fat cap solidfies, keeping oxygen and light from spoiling the meat.
In this video recipe, I demonstrate how to make a salmon rillette which is a great way to utilize salmon scraps that are generated during the fabrication process:
Chefs in the City 2012 - Chef Richard Blondin - Salmon Rillette
Chefs in the City is a unique fundraising event and television program presented by WOSU Public Media. The May 2012 event showcased six of central Ohio's finest chefs alongside PBS celebrity Chef Hubert Keller. Here Chef Richard Blondin of Refectory Restaurant & Bistro prepares a Smoked Salmon Rillette with Fresh Ohio Fava Beans, Ohio White and Green Asparagus with a Saffron Vinaigrette. For this recipe, visit wosu.org/chefs.