Salmon rillettes
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Salmon rillettes
  Salmon    Seafood    New York  
Last updated 6/12/2012 12:56:44 AM. Recipe ID 19057. Report a problem with this recipe.
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      Title: Salmon rillettes
 Categories: Casseroles, Seafood, Masterchefs, New york, Tfs
      Yield: 8 Servings
      1 x  Court Bouillon **

    3/4 lb Salmon, fillets or steaks,
           -- fresh, trimmed, skin on
      1 tb Salt, sea
    1/2 ts Peppercorns, whole
      1 sm Chili, dried
      1 c  Butter, unsalted, softened
      1 tb Armagnac
    3/4 lb Salmon, smoked, trimmed, and
           -- cut into shreds
      4 oz Roe, salmon

MMMMM------------------------TOAST STRIPS-----------------------------
           Oil, olive
      1 ea Bread, white, loaf, sliced
           -- 3/4-inch thick, crusts
           -- trimmed, each slice cut
           -- into 3 long strips
       ** See recipe for Court Bouillon.
       Bring the Court Bouillon to a boil in a skillet.  Add the salmon
  and lower the heat to simmer.  Place a sheet of buttered parchment
  paper or aluminum foil, buttered side down, over the salmon.  Poach
  until the fish is just opaque in the center, (about 8 minutes), or
  about 10 minutes per inch of thickness; DO NOT OVERCOOK.  Remove from
  the heat and cool salmon completely in the broth.
       To make up a seasoning mixture, use a small spice or coffee mill
  to grind the sea salt, 1/2 teaspoon peppercorns and chili.
       Drain the poached salmon, remove its skin, and cut it into
  1/2-inch pieces.  Place the salmon pieces, butter, Armagnac and a
  pinch of the seasoning mixture into a processor and blend it all into
  a very smooth puree.  Add the shredded smoked salmon to the processor
  and process with rapid on and off pulses just until the mixture is
  blended. There should be visible shreds of smoked salmon.  Transfer
  the mixture to a mixing bowl.
       Gently fold salmon roe into the mixture until blended, taking
  care not to crush the eggs.  Adjust the seasoning.  Spoon mixture
  into a 4-cup souffle dish, straight-sided gratin dish, or casserole,
  lightly tapping mold on towel lined work surface to eliminate any air
  bubbles. Cover the dish with a plastic wrap and chill.  (The Court
  Bouillon can be prepared 1 or 2 days ahead.)
  For Toast Strips: =================
       Preheat oven to 325 F. Rub a baking sheet with a thin film of
  olive oil.  Arrange the bread strips on the baking sheet and bake
  them on the center rack of the oven, without turning, until lightly
  golden (15 to 20 minutes.)
       Remove the rillettes from the refrigerator 20 minutes before
  serving. Dip the serving spoon in cold water and scoop onto cool
  plates. Serve with warm toast strips.

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Recipe ID 19057 (Apr 03, 2005)

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