How To make Salmon Rillettes
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
Salmon appetizer | Jacques Pépin Cooking At Home | KQED
Jacques Pépin shares another no-fuss appetizer idea for your next dinner party. To make this gravlax plate, cut 1 - 2 oz of salmon into thin slices. Sprinkle a generous amount of salt and pepper on a serving plate and place the salmon slices on top, adding more salt and pepper to finish. Cover the dish in plastic wrap and refrigerate until it's time to add the garnish of your choice and serve. Jacques uses capers, onion, scallion, and basil here. Serve with bread.
Jacques Pépin Cooking At Home
Episode 129: Instant gravlax
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
Salmon Rillettes
Rillettes are a preparation of meat similar to pâté. Originally from France and traditionally made with pork, rabbit or duck. This version is made with Salmon and it’s perfect for Christmas entertaining. Make double quantities one for now and freeze one for later.
Salmon Rillettes recipe at
Spreadable Salmon Butter?! (French-Style Rillettes) #shorts
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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:
Salmon Rillette
Smoked salmon and poached salmon whipped together with dill to make a healthy, protein packed, delicious spread!
Salmon Rillettes Recipe from Chef Ludo & Bugaboo
Looking for a way to make a more kid-friendly seafood dish? Award-winning chef, Ludo Lefebvre, walks through the steps to create a steamed salmon and carrot coleslaw meal with fresh ingredients such as rosemary, lemon, chive and dill that will satisfy the kids while serving as a great dish for adults. For more information about Ludo Baby Bites and additional recipes, please visit bugaboo.com/LudoBabyBites.