RECIPE TITLE "Smoked
Salmon Rillettes Recipe"
Source: The Heritage of French Cooking,
courtesy of Cooking.com
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
1 teaspoon powdered (2 leaves) unflavored gelatin
1/3 cup light cream
1 lb smoked salmon
Grated zest (rind) and juice of 1 lemon
1 teaspoon finely and freshly ground pepper
3 pinches powdered cayenne pepper
2 tablespoons minced chives
1 tablespoon extra virgin olive oil
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.
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.
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.
Serve with a garnish of dill and quarters of lemon, scallions (spring
onions), cucumber, etc.
Recipe reprinted by permission of Weldon Russell. All rights reserved
| Nutrition Facts
Facts per Serving
Calories: 149 Fat: 8g Carbohydrates: 4g
Cholesterol: 26mg Sodium: 601mg Protein: 15g
Fiber: 2g % Cal. from Fat: 48% % Cal. from Carbs: 11%
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