Seppi Rengglis Salmon Rillettes Recipes

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RILLETTES OF SALMON



Rillettes of Salmon image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 50m

Yield 2 cups (about 4 to 6 servings)

Number Of Ingredients 18

1 cup mayonnaise
1/2 lemon, juiced
1 tablespoon Dijon mustard
Dash extra-virgin olive oil
Dash Worcestershire sauce
Dash hot pepper sauce (recommended: Tabasco)
1 1/2 teaspoons capers, chopped
1 1/2 teaspoons caper juice (liquid from a jar of capers)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh chives, minced
8 ounces salmon fillet, skinless, about 3/4 inch thick
1 teaspoon finely ground sea salt
1/2 teaspoon freshly ground black pepper
1 cup cold water
1 tablespoon fresh lemon juice
4 ounces smoked salmon, cut into strips about 1-inch long and 1/4-inch wide
Lemon zest, julienned, for garnish

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.

SEPPI RENGGLI'S SALMON RILLETTES



Seppi Renggli's Salmon Rillettes image

Provided by Florence Fabricant

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

6 ounces fresh salmon fillet
1 cup dry white wine, approximately
6 ounces sweet butter
6 ounces smoked salmon, finely diced
Few drops of lemon juice
Freshly ground black pepper
2 tablespoons salmon caviar

Steps:

  • Place the salmon in a saucepan or skillet, add white wine just to cover the fish, and bring to a simmer. Poach gently 8 to 10 minutes, until just cooked. Drain salmon and allow to cool.
  • Break salmon into pieces, being careful to pick out any bits of bone that may remain. Dice the butter, and process the salmon and butter together in a food processor or mash finely by hand until just uniformly blended. Add smoked salmon, and process or mash by hand briefly to combine.
  • Season mixture with lemon juice and pepper. Chill until ready to serve. Serve topped with salmon caviar.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 219 milligrams, Sugar 0 grams, TransFat 1 gram

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