RECIPE TITLE "Salmon
Source: Casual Cuisines of the World - Bistro,
courtesy of Cooking.com
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.
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
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh chives
7 oz sliced smoked salmon, cut into small pieces
Buttered, toasted baguette slices
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
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
| Nutrition Facts
Facts per Serving
Calories: 383 Fat: 23g Carbohydrates: 27g
Cholesterol: 121mg Sodium: 442mg Protein: 18g
Fiber: 3g % Cal. from Fat: 54% % Cal. from Carbs: 28%
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