Salmon Rillettes

 

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.

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Scallops in Lemon-Basil Cream Sauce

Scallops in Lemon-Basil Cream Sauce

Did you make your preserved lemons yet?  If not, what are you waiting for?  If you had started your preserved lemons a month or two ago, you could make this for dinner tonight!

As the weather turns nicer and the sights and smells of spring are all around, my thoughts turn to lighter fare like seafood, fresh herbs, and pasta dishes.  Don’t let the “cream” in the title fool you, this sauce is lovely and light with the salty-sour taste of preserved lemon mixing with fresh basil.  It is fast and easy to put together, making it perfect for a weeknight dinner.  We used small Maine bay scallops in this recipe but it would be equally lovely with larger scallops.  Please just make sure to source your ingredients carefully.  Don’t go buying farmed seafood from Asia… there aren’t a lot of regulations and lord only knows what kind of stuff might end up in your scallops.

Seared Scallops

P.S., if you don’t have preserved lemon but want to make this anyway, use the zest of a regular lemon instead.  It won’t have quite the same flavor but is will still be fresh and tasty.

P.P.S., if you don’t have any basil laying around, you could substitute fresh thyme or dill for a different, but still lovely taste

Fresh ingredients

Scallops in Lemon-Basil Cream Sauce

Ingredients:

8 oz spaghetti, cooked and drained

8 oz bay scallops

4 tbls butter, divided

2 cloves garlic, minced

1 cup half-and-half

1 cup chicken stock

1/4 cup freshly squeezed lemon juice

lemon peel from 1/2 a preserved lemon, finely diced

2 tbls cornstarch

1/4 cup chopped fresh basil

Grated parmesan cheese (optional)

To Make:

Melt 2 tablespoons of butter in a large skillet over medium-high heat.  When the butter just begins to brown, add the scollops.  Cook for 1 minute, turn over and cook for another minute.  Remove from pan and set aside.

To prepare the preserved lemon, remove it from the jar and rinse well.  Scrape out the pulp and white pith and discard.  Finely chop the peel and set aside.

Wipe out the skillet that you cooked the scallops in.  Using that pan, melt remaining two tbls butter over medium-high heat.  Add garlic and sautee until just starting to brown, about 30 seconds.  Add the half-and-half, chicken stock, and preserved lemon.  Bring to a boil and cook until reduced by half, about 8 minutes.  In a small bowl, whisk together the lemon juice and cornstarch.  Pour into the sauce and cook for about 2 minutes or until thickened.  Remove from the heat.  Add the scallops and cooked and drained spaghetti.  Add a small amount of pasta water as needed to thin the sauce.  Stir in the basil just prior to serving.  Top with grated parmesan cheese, if desired.

To Serve:

Serve immediately.  Serves 2-4, depending on how hungry you are.

Smoked Trout Spread

Smoked Trout Spread

Alex, I’ll take “Fish” for $800.

A:  This fish is sustainable and starts with a “T”.

Q:  What is Trout?

Mmm, smoked trout

Great.  I love sustainable.  I love smoked.  And sometimes, I love easy.  This spread is all of those things.  Easy to make, easy on your conscience, and nice and smoky.  Who knew that spending time at the car dealership would be a good thing?  I found the base for this little gem flipping through “Bon Appetite” May 2009 while waiting for my car.  This is a handy dip to have in your recipe box.  It comes together in about 5 minutes and is sophisticated enough to serve for a fancy party (if that is your thing).  It tastes delicious spread on crusty bread, on crackers, or even with pretzels.

Trout fillets, ready to chop

To boot, I was looking for something like this.  Now that I have this spread, I’m ready to be invited to any party where people appreciate good food.

Spread Ready to Mix

Smoked Trout Spread

Adapted from Bon Appetit, May 2009

Ingredients:

8 oz cream cheese, softened to room temperature

1/2 cup green onions, thinly sliced

1/4 cup sour cream

1 tablespoon fresh dill, chopped

1/2 teaspoon hot sauce

1/2 teaspoon Old Bay seasoning

5 oz smoked trout fillets, skin removed

Additional dill and minced red onion to garnish, if desired

To Make:

In a mixer, beat the softened cream cheese until smooth.  Add the green onions, sour cream, dill, Old Bay seasoning, and hot sauce.  Beat to combine.  Coarsely chop the smoked trout fillets (minus any skin or silver lining), add to the mix, and beat lightly.  Add salt and pepper to taste. 

To Serve:

Serve cold or at room temperature.  Makes about 2 cups.  Yes, it’s that simple.  Yes, it’s that good.