Salmon Rillettes
It is hard to believe that 2010 is almost at a close. It has been a very busy year in our household. Between raising two growing girls, starting a new business, and dealing with the day-to-day of life, we haven’t had as much time to blog as we would like. Hopefully, 2011 will mean more frequent blogging!
Poaching the salmon fillet
So, to help you celebrate the New Year, here is a delicious little appetizer to add to your party spread. It can be made a day in advance to ease pre-party preparations. It is quick to put together but looks rather sophisticated on the table. Pack it in a pretty container and serve in the same dish.
Salmon, onions, and butter
The best part, the flavor… I love salmon (especially smoked salmon) and when you combine it with lemon, wine, onion and capers, it is extra delicious. The combination of two kinds of salmon mixed with butter makes the texture very smooth. The capers, onions, and spices add a nice little kick of flavor. For the best taste, allow the dish to come to room temperature before serving on toasted slices of crusty bread or crackers. Happy New Year!
Almost ready
Salmon Rillettes
Adapted from Gourmet
Ingredients:
1/2 lb skinless salmon fillet
1 cup dry white wine
1/2 lb thinly sliced smoked salmon, finely chopped
4 tbls butter, softened
1/4 – 1/3 cup shallots (about 2.5 oz), minced
1/8 – 1/4 cup fresh flat-leaf parsley, finely chopped
2 tbls fresh lemon juice
1 tsp Dijon mustard
2 tsp drained capers
2 tsp Cognac or other brandy
Zest of one lemon (freshly grated)
1/4 tsp salt
1/2 tsp freshly ground black pepper
To Make:
In a shallow skillet large enough to hold the fresh salmon, bring 1.5 cups water and 1.5 cups wine to a gentle boil. Add the fresh salmon, reduce the heat, and poach at a bare simmer until the salmon is just cooked through (about 4 minutes). Remove from the poaching liquid and let cool.
Flake the fresh salmon, chop the smoked salmon and add both to your serving dish. Stir in the butter, shallots, parsley, lemon juice, mustard, capers, Cognac, and lemon zest until well blended. The final dish should be well mixed but with some texture to the fish. Season with coarse salt and freshly ground black pepper to taste. Refrigerate for a few hours, or overnight, until firm.
To Serve:
Serve spread on toasts or hearty crackers. Allow the dish to come to room temperature before serving. Makes about 2 cups. Recipe can easily be doubled.
The Wicked (awesome) Whisk 