How To make Salmon Rillettes
1 x Court Bouillon **
SALMON:
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
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. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
How To make Salmon Rillettes's Videos
ELLE & VIRE - Salmon Rillettes Recipe with the new Elle & Vire Cream Cheese
A fresh and tasty recipe that will reveal the Chef in you!
Ingredients for 4 persons:
- 500g of fresh salmon
- 150g of Elle & Vire Cream Cheese
- Chives
- Salt and pepper
Your turn to cook!
Salmon pate (Best First Fish Dish)
Salmon pate (Best First Fish Dish)
Serves 4 as a sandwich or 8 as an hors d'oeuvre
1 Lb salmon fillet
1 tsp oil (any oil works)
Zest of 1 lemon
2 tsp lemon juice (or to taste)
1 medium shallot (or 2 scallions), minced
1 Tbsp capers, rinsed, dried, and minced (optional)
2 Tbsp any mix of tarragon, parsley, dill, chives, minced
113g (4oz package) cold smoked salmon, minced
30g (2 Tbsp) soft unsalted butter, cut into 4 pieces
65g (4-5 Tbsp) mayo
35g (2 Tbsp) creme fraiche or sour cream
15g (1 Tbsp) Dijon mustard
Salt and pepper to taste
Preheat the oven to 300F (150C). Place the salmon fillet on a foiled lined baking sheet. Sprinkle with salt and rub with oil. Bake for 15 min in the thickest part or until the thickest part of the fish flakes, but is still translucent inside. Let rest 20-30 min.
In a medium bowl, combine the lemon zest and juice, shallots, capers, herbs, smoked salmon, butter, mayo, creme fraiche, and mustard. Mash with a fork until all the butter pieces are broken up and the mixture is homogeneous. Add the cooked salmon, discarding the skin and the brown flesh, and mix thoroughly. Chill for at least 4 hours and up to 2 days.
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Salmon Rillettes homemade ASMR salmon spread paté, recipe
Recipe and step by step demonstration of a salmon rillettes, which consists of two sorts of salmon: a cooked and a salt cured salmon. It is very simple and easy to make and outstanding delicious. It makes a good starter for a festive dinner or can be served just like that in a mason jar.
If you want a video with more detailed explanations in many languages in the subtitles, click here:
For 2 portions you need:
150 g salmon (cooked and skin off= 120g)
60 g graved salmon
2 table spoons cream cheese
if needed: some drops orange juice
20 g butter
1 organic orange zests only from 1/4 the surface
1 organic lemon zests only from 1/4 the surface
1/4 teaspoon coriander
sea salt, pepper
decoration:
green salad
watercress
salt, pepper, lemon juice, olive oil
Salmon Rillette by Chef Eric Ripert from Le Bernadin NYC
A treat form Chef Eric Ripert's Le Bernadin in NYC: Salmon Rillette. Using fresh and smoked salmon, shallots are simmered in wine before getting stirred up in lemon juice and mayo. Serve on baguette or crisp lettuce leaves. Ingredients below or at
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Salmon Rillette by Chef Eric Ripert from Le Bernadin NYC
Serves 6
Ingredients:
2 cups dry white wine
1 tbsp minced shallots
1 pound fresh boneless skinless salmon fillet, cut into 1-inch pieces (I used sashimi salmon)
3 ounces smoked salmon, diced
2 tbsp thinly sliced fresh chives
1/2 cup mayo
3 tbsp fresh lemon juice
salt and pepper to taste
baguette or lettuce leaves to serve
Recipe summary: bring white wine and shallots to a boil then reduce to a simmer. Simmer over medium-low heat for 2 minutes. Add salmon cubes and poach until barely opaque, about 2-3 minutes. Drain salmon pieces and shallots from wine and let cool in frig on a baking sheet lined with a towel. Once cooled, combine the poached salmon, smoked salmon, chives, shallots, in a stainless steel bowl. Add mayo and lemon juice a little at a time, tasting as you go. Stir gently to combine. Season with salt and pepper.
Mayonnaise recipe (makes 1/2 cup):
1 egg yolk
1/2 teaspoon Dijon mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon lemon juice
salt and pepper to taste
1/2 cup canola oil
Combine egg yolk, mustard, vinegar and lemon juice in a small bowl. Season with salt and pepper. Mix for 1 minute until thoroughly combined. Continue to mix and slowly drizzle in the oil, being sure the mayo does not break and comes together as a thick emulsion. Transfer to a tightly sealed container and store in fridge for up to 1 week.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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French Classic Salmon Rillettes｜Hot White Wine Steeping Salmon｜Timeless Allure of Salmon Rillettes
Smoked Salmon Dip
The smoked salmon flavour in this dip is outta this world! Can't buy dip this good in a tub.