Smoked Turkey Rillettes Food

SMOKED TURKEY RILLETTES

Steps:

• Peel skin from turkey and reserve. Cut turkey in large chunks, discarding cartilage, membrane and bones. Melt fat in a 2- to 3-quart saucepan. Add turkey and skin, bay leaves, thyme and garlic. Add enough stock to barely cover turkey. Bring to a brisk simmer and cook about 1 hour, until most of stock has evaporated (surface will no longer look foamy or bubbly). Remove from heat and cool to room temperature.
• Discard skin, bay leaf and thyme. Remove turkey with a slotted spoon, draining well. Cut turkey in 1-inch pieces and place in food processor. Add fat from saucepan. Pulse quickly about 15 times until mixture looks finely shredded. Season with pepper; adding salt only if not using smoked turkey. Pack in a crock, cover and refrigerate overnight or longer (it is best after a couple of days). Remove from refrigerator 30 minutes before serving with toast rounds and cornichons.

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).