Smoked Cod Rillettes Food

SMOKED SALMON RILLETTES WITH RYE TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the smoked salmon and 1/2 cup olive oil in a food processor and process until the mixture is spreadable. Transfer to a pastry bag (or resealable plastic bag with a corner snipped) and divide the salmon rillette equally among four 8-ounce mason jars. Set aside and wipe out the food processor.
• Combine the tomatoes, cucumbers, red onion and capers in a medium bowl. Add the lemon juice and a drizzle of olive oil and stir to combine. Top the rillettes with the tomato mixture to fill the jars.
• Brush the crostini with olive oil, transfer to a rimmed baking sheet and bake until golden and toasted, about 5 minutes.
• Meanwhile, lightly coat a large skillet with olive oil and heat over high heat. Add the scallions and cook, stirring, until translucent. Add the vodka and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the skillet is almost dry.
• Transfer the scallions to a food processor, add the cream cheese and process until fully incorporated. Spread the scallion cream cheese on the crostini, sprinkle the rillettes with parsley and serve.

SMOKED SALMON RILLETTES

Steps:

• Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.
• Spread rillettes onto crackers, then top with chives and sea salt.
• Do ahead
• Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.

PHYLLO TARTLETS WITH SMOKE SALMON RILLETTES

Steps:

• Preheat oven to 400 F. Place tartlett shells on a sheet tray and bake until golden brown. Let cool.
• Mince salmon in a food processor. In a medium bowl, mix salmon, onion, chives, capers, aioli and a touch of lemon. Season with salt and pepper to taste. Refrigerate until use.
• In a small bowl, mix yogurt, dill, lemon, salt and pepper. To serve, fill each shell with a spoon of salmon mixture. Top with a refined amount of caviar and tiny dollop of yogurt. Garnish with dainty dill sprig.

RILLETTES DE SAUMON (SALMON RILLETTES)

Steps:

• In a food processor, briefly whiz the pieces of smoked salmon with the thyme and lemon juice and zest. Scrape down the sides of the bowl, then add the butter and Boursin. Season lightly with the paprika, a touch of cayenne, and black pepper. Whiz again briefly until the mixture is combined, but still a little rough. Taste, and adjust the seasoning, salt, pepper or paprika. Chill for at least 20 minutes, longer if convenient. Remove from the refrigerator at least 10 minutes before serving.
• Serve with or on slices of buttered rye bread, with a few watercress leaves.

FRESH & SMOKED SALMON RILLETTES

Steps:

• Put the vermouth, onion, lemon juice, parsley stalks and peppercorns in a saucepan with 150ml water and bring to the boil. Simmer for 10 mins. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 mins. Let the salmon sit and cool in the liquid.
• Lift the salmon out of its poaching liquid, remove the skin and flake the flesh roughly. Mix the flesh with the smoked salmon, a good squeeze of lemon, the butter, chervil and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).
• Mix the crème fraîche with the herbs, capers, shallot, oil and lemon juice to taste. Serve the rillettes with leaves of chicory - its bitterness is very good against the richness of the salmon - the caper crème fraîche and some rye bread, if you like.

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).