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Yield: Serves 6
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| Originally, rillettes were made at the time the annual pig was slaughtered for salting and preparing the meat supply for the ensuing twelve months. Pieces of the meat are cooked in lard for a long time to form a sort of creamy salted pate' which keeps for long periods and is eaten on bread. Rillettes are also made with goose meat. This recipe is a fine example of modern culinary creativity, starting from a traditional dish and transforming the ingredients into an innovative and exquisite delicacy. |
RECIPE INGREDIENTS
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DIRECTIONS
Sprinkle the gelatin over 1 teaspoon of the cream in a small saucepan. Heat gently until the gelatin melts, then remove from the heat and add the rest of the cream. Set aside to cool.
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Cut half the salmon into pieces and put it into the bowl of a food processor with the cooled cream. Mix thoroughly. Add the lemon zest, pepper, cayenne and chives, and process for 10 seconds.
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Put 1 tablespoon of the lemon juice in a large bowl and mix in the oil. Roughly chop the remaining salmon and add it to the lemon mixture. Gradually stir in the salmon cream. Transfer the mixture to a terrine, cover, and refrigerate. The rillettes may be prepared 24 hours in advance.
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Serve with a garnish of dill and quarters of lemon, scallions (spring onions), cucumber, etc.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Calories: | 149 |
Fat. Total: | 8g |
Carbohydrates, Total: | 4g |
| Cholesterol: | 26mg |
Sodium: | 601mg |
Protein: | 15g |
| Fiber: | 2g |
% Cal. from Fat: | 48% |
Fat, Saturated: | 0g |
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