FRESH & SMOKED SALMON RILLETTES
A simple starter, fresh and rich, that makes a bit more of a pack of smoked salmon - serve instead of pâté on rye or piled into chicory leaves
Provided by Diana Henry
Categories Starter
Time 35m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium
SALMON RILLETTES
A little like a salmon terrine, this dish is terrific with homemade bread, served as a starter
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Put the salmon and poaching ingredients into a pan and just cover with cold water. Bring to a gentle boil, then turn down and poach for 4 mins. set aside, off the heat, for 5 mins to carry on cooking. lift out the salmon and break into large flakes with a fork. Allow to cool.
- Whizz the cheese in a processor, then add the poached salmon and pulse until blended. if you don't have a processor, mash the fish with a fork and stir into the softened cheese. Add the lemon zest, juice and season to taste (if using a processor, do this with a spoon so that the mix doesn't get overworked).
- Take two dessertspoons, wet with water, then scoop up a generous spoonful of the salmon mix with one. now bring the second spoon over and under the mix, transferring it from one spoon to the other, turning it over as you go. Do this several times until you have an even, egg-shaped portion. Repeat with the rest of the mix, putting them on a plate when done. Cover lightly with cling film. Chill for at least 2 hrs and up to 2 days ahead. Meanwhile, mix the mustard and crème fraîche with seasoning to make a dressing and make the soda bread, see link, right.
- To serve, lay a slice of smoked salmon on 8 plates and top with the rillettes. Spoon the dressing on the side and top with ½ tsp keta and a sprig of dill. Serve with the toasted bread, lemon wedges and dressed salad leaves.
Nutrition Facts : Calories 265 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 24 grams protein, Sodium 2.15 milligram of sodium
SMOKED SALMON RILLETTES
We've made this delectable and super simple salmon dip even easier by using smoked salmon in place of the more classic poached fish. A combination of whipped butter and crème fraîche makes it irresistibly creamy.
Provided by Katherine Sacks
Categories Christmas Eve Christmas Appetizer Salmon Hors D'Oeuvre Wedding
Yield 8 servings
Number Of Ingredients 10
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.
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.
RILLETTES OF SALMON
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 50m
Yield 2 cups (about 4 to 6 servings)
Number Of Ingredients 18
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
Our take on the classic French spread wins the party-food triple crown-quick, easy, and delicious. It's also kosher and great on matzoh-ideal for a seder!
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Yield Makes about 2 cups
Number Of Ingredients 8
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 SALMON RILLETTES ON TORTILLA WAFERS
Provided by Rozanne Gold
Categories Milk/Cream Food Processor Fish Bake Cocktail Party Salmon Summer Chill Tarragon Tortillas Bon Appétit
Yield Makes about 40
Number Of Ingredients 11
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.
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ERIC RIPERT'S FRESH AND SMOKED SALMON RILLETTES RECIPE
From today.com
4.7/5 (14)Category Appetizers,Hors D'oeuvres
- 1. Combine the wine, shallots and 1 teaspoon of the salt in a large saucepan and bring to a boil over medium heat. Lower the heat so it is at a lively simmer and add the fresh salmon. Poach for 40 seconds. Drain in a sieve, discarding the poaching liquid. Place the salmon in a large bowl and refrigerate until cold, about 30 minutes.
- 2. Add the smoked salmon to the bowl with the poached salmon and use the side of a wooden spoon to gently break up the salmon pieces. Stir in the lemon juice, mayonnaise, the remaining 1 teaspoon salt and pepper to taste. Add the chives, taste, and add more salt if needed. Cover and keep chilled until ready to serve.
SMOKED SALMON RILLETTES RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 30 minsCategory Finger-Food
- 1. Combine all ingredients in a bowl using a fork or a stiff whisk until a paste forms; a few bigger chunks are fine, the texture shouldn't be too smooth. Taste and adjust seasoning if required.
- 2. Assemble your crudites on a platter. Place the rillettes in a bowl and top with the salmon roe and dill sprigs. To serve, allow guests to scoop into the rillettes using the crudites, or serve on top of the corn blinis.
SMOKED SALMON RILLETTES RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 30 mins
- Beat 1 1/2 cups of the butter in the bowl of a stand mixer on high speed until soft. Add sour cream, lemon zest, and lemon juice, and beat until incorporated. Set aside.
- Melt remaining 2 tablespoons butter in a skillet over medium. Add shallots, and cook, stirring often, until fragrant, about 3 minutes. Stir in pastis, and cook until slightly reduced, about 2 minutes. Remove from heat, and let cool 10 minutes; stir into butter mixture.
- Add salmon, and beat on high speed 1 minute. Gently stir in chives, and chill until ready to serve. Serve with Pickled Shallots and Seasoned Saltine Crackers.
SMOKED SALMON RILLETTES - CULINARY COOL
From culinary-cool.com
5/5 (1)Category AppetizerCuisine French
- In a medium bowl, add the cream cheese, green onion, lemon juice, dill, and paprika, and stir to combine.
- Add the the salmon and stir until smooth. If you want larger pieces of salmon, stir gently until just combined. I prefer mine to be on the smoother side, so I mix a bit longer.
LE BERNARDIN'S SALMON RILLETTES RECIPE - MISSION FOOD ...
From mission-food.com
5/5 (9)Calories 287 per servingCategory Appetizer, Snack
- Combine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat until the shallots are tender, about 2 minutes.
- Add the salmon pieces and poach until they are just barely opaque, about 2 to 3 minutes. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a paper towel. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
- Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and the mayonnaise and lemon juice in a stainless steel bowl. There should be just enough mayonnaise and lemon juice to moisten the mixture.
- Gently stir the mixture until thoroughly combined; the salmon will break up a little–do not over-mix or mix too hard or it will become a paste. Season the rillettes with salt and pepper. Serve cold with toasted baguette slices.
SALMON RILLETTES RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category LoxServings 2Total Time 1 hr 45 mins
- On a plate, sprinkle the salmon with the anise liqueur and season with salt and white pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
- Meanwhile, in a large saucepan, bring the celery, leek, onion, bay leaf, peppercorns, wine and water to a boil. Simmer for 25 minutes.
- Add the salmon to the pan, cover and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.
- In a skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Let cool.
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From recipewinners.com
Cuisine AustralianTotal Time 20 minsServings 4
- weigh 100g (3 1/2 ounces) of the smoked salmon and reserve if serving as shown in our photos. If not, simply add all the smoked salmon when you add the steamed salmon.
- in a medium bowl add butter, sour cream, mayonnaise, pepper, zest, horseradish and lime juice mixing well
SMOKED SALMON AND DILL TORTILLA RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 223 per serving
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes to pan; lightly spray top of potatoes with cooking spray. Cook 8 minutes, turning frequently (don't let potatoes brown or crisp too much). Reduce heat to medium, and cook 20 minutes or until tender, stirring and turning frequently. Transfer potatoes to a bowl. Wipe pan with a paper towel.
- Combine egg substitute, onion, dill, salt, pepper, and eggs in a large bowl. Stir in salmon. Add potato, and stir gently to combine.
- Heat oil in pan over medium-high heat. Add potato mixture; cook 1 minute, gently pressing down potatoes with spatula to slightly flatten mixture in pan. Reduce heat to medium-low; cook 15 minutes or until egg has completely set around edges and has just set in the center of pan, gently shaking pan frequently. (Tortilla should easily move around the pan.) Place a plate upside down on top of tortilla; invert onto plate. Carefully slide tortilla, cooked side up, into pan. Cook 5 minutes or until knife inserted in center comes out clean, gently shaking pan occasionally. Carefully loosen tortilla with a spatula; transfer to serving platter. Let cool at least 10 minutes. Cut into 8 wedges, and top with sour cream. Garnish with dill, if desired.
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