Salmon Rillette
If you want to add more gluten free and pescatarian recipes to your recipe box, Salmon Rillette might be a recipe you should try. For $1.98 per serving, you get a hor d'oeuvre that serves 10. One serving contains 296 calories, 14g of protein, and 25g of fat. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. A few people made this recipe, and 29 would say it hit the spot. If you have chives, salt, salmon, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is not so amazing. If you like this recipe, take a look at these similar recipes: Salmon With Beurre Rouge And Smoked-salmon-stuffed Baked Potato, Salmón con Plátano Verde (Salmon with Green Plantain Crust), and Salmón con Salsa de Maracuyá (Salmon with Passion Fruit Sauce).
Servings: 10
Ingredients:
1/4 cup minced chives
1 tablespoon creme fraiche
2 egg yolks, lightly beaten
2 1/2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon pepper, divided
2 tablespoons Pernod
1/2 pound smoked salmon, diced
1 pound salmon fillet, skin and pin bones removed
3 1/2 teaspoons salt, divided
1/2 cup minced shallots
1 cup unsalted butter, at room temperature, divided
Equipment:
baking sheet
baking pan
sauce pan
whisk
bowl
Cooking instruction summary:
Procedures 1 Place salmon in a shallow baking dish. Sprinkle with 1 tablespoon Pernod, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Turn fish over and repeat on other side. Cover baking sheet and let rest in refrigerator for 1 hour. 2 Fill bottom of a steamer with water and bring to a simmer. Place salmon in steamer, cover, and steam until medium rare, about 5 minutes. Remove salmon and let rest on a plate. 3 Place 1 tablespoon butter in a small saucepan over medium heat. When butter is melted, add shallots and 1/4 teaspoon salt and sauté until soft, 5 minutes. 4 In a small bowl, whisk 7 tablespoons butter until smooth and creamy. Stir in creme fraiche. 5 Place cooked salmon in a large bowl and lightly break it up with a fork. Add smoked salmon, shallots, lemon juice, olive oil, egg yolks, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine. 6 Stir in butter until smooth. Place mixture in 2 glass serving bowls. Cover and refrigerate for one hour. 7 Make clarified butter by melting the remaining 1 stick butter in a small saucepan over medium heat, making sure not to let it brown. Take off heat and let rest 5 minutes. Use a spoon to remove white foam which will have collected on top. Carefully pour off the clear yellowish liquid, and leave solids at the bottom. 8 Take rillettes from refrigerator and pour 1/4th inch layer of clarified butter over top of the rillettes to seal. Cover bowls and refrigerate for up to one week. To serve, spread on pieces of baguette and sprinkle with chives.
Step by step:
1. 1
2. Place salmon in a shallow baking dish. Sprinkle with 1 tablespoon Pernod, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Turn fish over and repeat on other side. Cover baking sheet and let rest in refrigerator for 1 hour.
3. 2
4. Fill bottom of a steamer with water and bring to a simmer.
5. Place salmon in steamer, cover, and steam until medium rare, about 5 minutes.
6. Remove salmon and let rest on a plate.
7. 3
8. Place 1 tablespoon butter in a small saucepan over medium heat. When butter is melted, add shallots and 1/4 teaspoon salt and sauté until soft, 5 minutes.
9. 4
10. In a small bowl, whisk 7 tablespoons butter until smooth and creamy. Stir in creme fraiche.
11. 5
12. Place cooked salmon in a large bowl and lightly break it up with a fork.
13. Add smoked salmon, shallots, lemon juice, olive oil, egg yolks, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
14. 6
15. Stir in butter until smooth.
16. Place mixture in 2 glass serving bowls. Cover and refrigerate for one hour.
17. 7
18. Make clarified butter by melting the remaining 1 stick butter in a small saucepan over medium heat, making sure not to let it brown. Take off heat and let rest 5 minutes. Use a spoon to remove white foam which will have collected on top. Carefully pour off the clear yellowish liquid, and leave solids at the bottom.
19. 8
20. Take rillettes from refrigerator and pour 1/4th inch layer of clarified butter over top of the rillettes to seal. Cover bowls and refrigerate for up to one week. To serve, spread on pieces of baguette and sprinkle with chives.
Nutrition Information:
covered percent of daily need
