Salmon rillettes
A recipe from
cooking-ez.com March 26th 2013280 K4.2
For 6 people, you will need:
Times:
Preparation | Resting | Cooking | Start to finish |
---|
30 min. | 2 hours | 10 min. | 2 hours 40 min. |
Step by step recipe
- 1: Cook 250 g fresh salmon in a pan of salted simmering water (with the powdered fish fumet if desired).
- 2: As soon as it becomes opaque, and therefore cooked, remove from pan and drain.
- 3: Pick over salmon, keeping only flesh and break into flakes.
Set aside. - 4: Cut 120 g smoked salmon into fine strips, then cut these into small pieces. The pieces should be as small as possible.
Set aside. - 5: Put 120 g butter in a bowl, and mix with a fork until smooth.
Season, then mix again with fork. - 6: Add cooked salmon, mix with fork.
- 7: Add diced smoked salmon, 1 lemon juice and 2 tablespoons Herb olive oil, mix with fork.
- 8: Chop chives and parsley, add them and mix with fork.
Check seasoning. - 9: Fill one or more small terrines, cover with plastic film and refrigerate 2 hours or overnight.
Serve as a starter with toasted bread.
Remarks
If you prefer a stronger flavour, you can add a half teaspoon of powdered fish fumet when cooking the salmon.
November 21th 2024.