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Salmon Rillettes

Source: Casual Cuisines of the World - Bistro
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Active Time:  15 Minutes
Total Time:  4 Hours 15 Minutes
  Serves 8
Although classic rillettes are commonly prepared with fatty mixtures of pork or duck, this lighter and more contemporary version combines two forms of salmon with lemon juice and chives. Like traditional rillettes, the shredded mixture is served on small buttered toasts as a first course. This dish is excellent accompanied with a cold, crisp glass of Champagne or a dry white wine such as Chenin Blanc.
RECIPE INGREDIENTS
salt and Freshly ground pepper
13 oz fresh salmon fillet, skin removed
1/2 cup plus 1 1/2 tablespoons unsalted butter, at room temperature, cut into small pieces
2 eggs
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh chives
7 oz sliced smoked salmon, cut into small pieces
Buttered, toasted baguette slices
Salmon Rillettes Recipe at Cooking.com
DIRECTIONS
Rub salt and pepper to taste on both sides of the salmon fillet. Place on a steamer rack over (not touching) gently boiling water. Cover and steam until firm, pale pink and opaque throughout, about 7 minutes, depending upon the thickness. Alternatively, fill a shallow saucepan or sauté pan about half full with water (enough to cover the salmon). Add the salmon and poach until it tests done, about 10 minutes.


Transfer the steamed or poached salmon to a bowl. Shred the salmon thoroughly with a fork and remove any small bones. Cover and refrigerate until cool.


Place the butter in a large mixing bowl and work it with a rubber spatula until it is smooth and creamy. Add the eggs, lemon juice, chives and salt and pepper to taste and mix well. Add the cooled fresh salmon and the smoked salmon and mix together thoroughly.


Spoon the salmon mixture into a terrine or individual ramekins and cover with plastic wrap. Refrigerate for at least 3 hours or as long as overnight. Bring to room temperature before serving.


To serve, spread the salmon mixture on toasted baguette slices.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 383
Fat. Total: 23g
Fiber: 3g
Carbohydrates, Total: 27g
Sodium: 442mg
% Cal. from Fat: 54%
Cholesterol: 121mg
Protein: 18g
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