Potted Salmon Rillette Food

POTTED SALMON RILLETTE

Steps:

• Put the cream cheese, the leftover creams, 50g salmon, 2 tsp horseradish and a small squeeze of lemon juice in a food processor or blender. Whizz until smooth, then scrape into a mixing bowl. Fold in the remaining salmon, then taste - add another tsp horseradish if you like, plus seasoning if needed. Divide the mixture between 4 small ramekins and chill for at least 2 hrs.
• Before serving, decorate the rillettes with a spiral of salmon or a few dill sprigs, if you like. Add a pot to a plate with a few leaves and some crunchy Melba toast, or similar, and serve.

RILLETTES OF SALMON

Steps:

• In a bowl, whisk the mayonnaise, lemon juice, Dijon mustard, olive oil, Worcestershire, hot pepper sauce, capers, caper juice, salt, and black pepper. Whisk in 2 tablespoons chives and taste for seasoning. Cover and refrigerate until needed. Will keep for 2 to 3 days refrigerated. Makes about 1 cup.
• Preheat an 8-inch skillet over high heat. Add the water and lemon juice, the liquid should be about 3/4 inches deep. Generously season the salmon fillet on both sides with salt and pepper. Put the salmon in skillet, and bring the water to a simmer (about 180 degrees). Reduce the heat to very low, tightly cover the pan, and poach the salmon until medium rare, 5 to 6 minutes. Remove the salmon to a plate and place it in the refrigerator to cool.
• Remove any pin bones from the salmon and break the fish up into the mayonnaise. Add the smoked salmon and fold together. Garnish with lemon zest and remaining tablespoon of chives. Store tightly covered in the refrigerator. Serve cool but not cold.
• Cooking Notes: For the most luscious texture, poach the salmon on your stovetop's lowest possible setting, with the water just gently steaming the fish.
• Wine Notes: Chardonnay is wonderful with this dish, but please ask your wine merchant for one with little or no oak, so it does not clash with the woody flavor of the smoked salmon.

SALMON RILLETTES

Steps:

• Heat the oil in a saute pan and gently cook the salmon, leaving the pieces slightly pink in the center, about 5 minutes. Cool. In a food processor or using two forks, shred the salmon and mix with the butter. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want it nice and smearable.

SMOKED SALMON RILLETTES ON TORTILLA WAFERS

Steps:

• Preheat oven to 375°F. Using 2-inch-diameter cookie cutter, cut out 8 rounds from each tortilla. Place rounds on heavy large baking sheet. Brush both sides of tortilla rounds with olive oil. Bake until rounds are golden and crisp, about 9 minutes. Set tortilla wafers aside.
• Preheat oven to 400°F. Sprinkle 3 tablespoons water over heavy rimmed baking sheet. Place salmon fillet, skin side down, on baking sheet. Sprinkle with salt and pepper. Bake until salmon is opaque in center, about 15 minutes. Cool completely. Remove skin from salmon. Coarsely flake salmon into large bowl.
• Combine flaked salmon, smoked salmon, crème fraîche, and butter in food processor. Using on/off turns, blend ingredients just until coarse paste forms (do not overprocess).
• Transfer salmon mixture to medium bowl. Stir in tarragon, lemon juice, and lemon peel. Season rillettes to taste with salt and pepper. Cover and refrigerate until firm, about 2 hours. (Can be made 2 days ahead. Store wafers airtight at room temperature. Keep rillettes refrigerated.)
• Spread rillettes over tortilla wafers. Arrange wafers on platter. Sprinkle with chives and serve.

SALMON RILLETTES

Steps:

• In a skillet bring water to a boil and add fresh salmon. Reduce heat and poach salmon at a bare simmer, turning once, about 4 minutes, or until just cooked through. Transfer salmon to a bowl and cool.
• Flake fresh salmon and add smoked salmon, butter, shallots, parsley, lemon juice, mustard, capers, Cognac or other brandy, zest, and salt and pepper to taste. Stir mixture until combined well and pack into a 1-quart terrine or bowl. Rillettes may be made 4 hours ahead and kept chilled, covered.
• Serve salmon rillettes, chilled slightly, with bread.

SALMON RILLETTES

Steps:

• In a medium skillet, heat olive oil over medium. Add onion and saute until golden, about 10 minutes. Let cool slightly; transfer to a food processor with salmon, dill, mayonnaise, mustard, and lemon juice and zest. Pulse until just combined. Transfer to serving dish and garnish with more dill. Serve with matzoh or store in refrigerator, covered, up to 3 days.

SMOKED AND FRESH SALMON RILLETTES

Steps:

• Note: All ingredients must be at room temperature. Chilling time of 6 hours not included in cook time.
• Brush olive oil over fresh salmon; wrap in aluminum foil and cook in oven preheated to 400 degreesF (200 degreesC) for 8 minutes. Remove and let cool.
• Break up cooked salmon by hand into smaller chunks of about 1/2 inch (12 mm). Cut smoked salmon into similar-size pieces.
• Chop shallots, capers and chives and hand mix in a stainless steel bowl with cooked salmon, smoked salmon, yogurt, lime juice and clarified butter.
• Mix in Tabasco, then place mixture in a 4-cup (1-L) terrine mould and refrigerate, covered, 6 hours.
• Serve sliced 1 inch (2.5 cm) thick with Pommeroy Mustard Mayonnaise (3 parts mayonnaise to 1 part grainy mustard).