s SALMON RILLETTES ***** s   



Yields: 0


Ingredients


 
Instructions
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11-27-14 very good
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8-10-14 excellent, we had this at row 34 in boston, it was new to us and good so went looking for a recipe....make a great appetizer, we served on lavasch flat breads

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SERVINGS: 6

INGREDIENTS
2 cups dry white wine
1 tablespoon minced shallot
1 pound skinless salmon fillet (preferably wild), cut into 1-inch pieces
3 ounces smoked salmon, cut into 1/4' pieces
1/2 cup (or more) mayonnaise
2 tablespoon thinly sliced fresh chives
1 tablespoon (or more) fresh lemon juice
Fine sea salt and freshly ground white pepper
1 baguette, thinly sliced, toasted
NUTRITIONAL INFORMATION
One serving contains: Calories (kcal) 470 Fat (g) 22 Saturated Fat (g) 3.5 Cholesterol (mg) 50 Carbohydrates (g) 31 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 22 Sodium (mg) 720
PREPARATION

Bring wine and shallot to a boil in a small saucepan over high heat. Reduce heat to low; add salmon. Gently poach until salmon is barely opaque in center, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Strain poaching liquid through a fine-mesh sieve; set aside shallot and discard liquid. Place salmon and shallot in a large bowl; cover and chill until completely cooled.
Add smoked salmon, 1/2 cup mayonnaise, chives, and 1 Tbsp. lemon juice to salmon and shallot. Gently mix just to combine (salmon will break up a little, but do not overmix or a paste will form). Season to taste with salt, pepper, and more mayonnaise and lemon juice, if desired. DO AHEAD: Rillettes can be made 1 day ahead. Cover and chill.
Serve rillettes cold with toasted slices of baguette.
KEYWORDS
Appetizers, Baguette, Chive Recipes, Cocktail Party Recipes, Crostini Recipes, Dinner Party Food, Fish Recipes, Lemon Juice Recipes, Mayonnaise Recipes, Party Recipes, Rsvp, Salmon Recipes, Spread Recipes, White Wine Recipes
RECIPE BY On the Line Inside the World of Le Bernardin Cookbook by Eric Ripert, Christine Muhlke
PHOTOGRAPH BY Matt Duckor

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