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RILLETTES OF SALMON
Serves: 8
Preparation time: 20 minutes If they like it, it serves 8 otherwise
Cooking time: No cooking required
Totaltime: 0 minutes The combination of fresh and smoked salmon well seasoned with a variety of condiments and herbs bring a rich flavor to this hors d'oeuvre. Can be prepared a day in advance. Recipe can be doubled.
Ingredients
- 8 ounces fresh salmon, cooked
- 8 ounces smoked salmon
- 1 teaspoon shallots, minced
- 1/2 cup unsalted butter, softened
- 1/4 cup parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon capers
- 1 teaspoon cognac
- 1 teaspoon lemon peel, grated
- 1/4 teaspoon ground white pepper
- 8 slices pumpernickel or 4 dozens blinis
Preparation
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Remove any skin or bones from the cooked fresh salmon. Put in a mixing bowl of a food processor. Mix to a smooth paste. Cut smoked salmon into small dices.
Add to the fresh salmon paste together with shallots, soft butter, parsley, lemon juice, Dijon mustard, capers, cognac, lemon peel, and ground white pepper. Mix thoroughly.
Spoon salmon mixture into small crock or serving bowl. Refrigerate for an hour. Serve with thin slices of pumpernickel or blinis.
PRESENTATION
Place the salmon rillettes in the center of a round serving paltter. Arrange the pumpernickel bread circles, and or small blinis.
main ingredients: salmon bread butter shallot lemon type of dish:
hors-doeuvre
Country cuisine:
Canada specific recipes:
quick-and-easy Type of meal:
brunch
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on The World Cuisine
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Finnish salmon soup
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Kedgeree of salmon with sea asparagus
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