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
A salmon spread that will blow your mind, known as Salmon Rillettes
For salmon lovers, this will be one of the best appetisers you will taste. Rillettes is a French dish that was originally made using pork. The meat is shredded and cooked in fat. It can also be done with other proteins such as duck, chicken, goose, even tuna or salmon as per this recipe.
Rillettes are traditionally quite smooth, however when it comes to salmon, I like it them little coarser. You can mash it to your liking.
This recipe has the addition of smoked salmon. The mixture is composed with capers, dill, yogurt, and butter. I also like a little mayonnaise and a drizzle of olive oil for that extra kick.
You can serve it as a starter (Entrée) or as an appetiser. It’s best with toasted baguette and also works well on any crispy cracker. You could fancy it up with a some salmon roe and serve them as an appetiser. Refrigerate, they will keep well for a few days. You can use them straight out of the fridge, as this recipe keeps them soft enough to spread.
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Spreadable Salmon Butter?! (French-Style Rillettes) #shorts
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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 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.
Salmon Rillette
Smoked salmon and poached salmon whipped together with dill to make a healthy, protein packed, delicious spread!
Salmon Rillettes
Salmon rillettes will take you all of twenty minutes to prepare with most of that time taking the salmon to steam. This recipe folds steamed fresh salmon and chopped smoked salmon with mayo, sour cream and butter with loads of fresh chives, horseradish and lime to boost things along.
FULL RECIPE:
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