SALMON RILLETTES
A light but rich tasting spread made with fresh and smoked salmon. This is my adaptation of David Lebovitz's adaptation of Susan Loomis's salmon rillettes, a recipe that I have been wanting to make for years. A more buttery version is in Susan Loomis's wonderful book "Cooking at Home on Rue Tatin," and on David Lebovitz's eponymous website. David uses a mixture of steamed fresh salmon and smoked salmon, and I have followed suit, changing the proportions slightly. I used much less butter - 1 tablespoon, and a tablespoon each of olive oil and crème fraîche, as well as some Greek yogurt, and I still came up with a mixture that I can call rillettes. You can serve the spread with sliced bread or crackers, spoon onto endive leaves, cucumber rounds or squares of red and green pepper, or use as a filling for miniature bell peppers. You can also substitute these salmon rillettes for the smoked trout rillettes in the recipe for "Lentils With Smoked Trout Rillettes" from earlier this week. As always, use a fork, not a food processor, to make this.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, dips and spreads
Time 20m
Yield 1 3/4 cups, serving 8 generously
Number Of Ingredients 9
Steps:
- Lightly oil a steamer basket. Season salmon with salt and pepper and place in steamer basket over 1 inch of boiling water. Cover and steam 5 to 8 minutes, depending on thickness of the salmon. It should be just cooked through and easy to flake apart, but moist. Remove from heat and allow to cool.
- Using a fork or a whisk, cream butter and olive oil together until mixture is smooth and emulsified.
- Flake salmon into a medium-size bowl and add smoked salmon. Using a fork, mash the two together until well combined and salmon has broken down like canned tuna. Add butter and olive oil, yogurt and crème fraîche and work together with a fork until well combined. Add lemon juice to taste and the chives, and mix together well. Add pepper and mix together. Chill for 1 to 2 hours. Allow to come to room temperature before serving.
- Either spoon onto endive leaves or other vegetables, or serve with toasted bread or crackers.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 137 milligrams, Sugar 0 grams, TransFat 0 grams
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illboi1986yt
[email protected]This recipe is a must-try for any salmon lover!
Alwen Limbu
[email protected]I'll definitely be making this again. It's a new favorite!
Nhlaka Jobe
[email protected]I made this for a party and it was a hit! Everyone loved it.
MD Abdul Alim
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
AC Ashford
[email protected]I'm a huge fan of salmon rillettes, and this recipe did not disappoint! It was simple to make and had a wonderful flavor.
Kenneth Tafoya
[email protected]This recipe was a bit too complicated for me, and the results were just okay.
Anriette Els
[email protected]Not bad, but not great either. I've had better salmon rillettes.
dala mohmoed
[email protected]This recipe is a winner! The salmon rillettes were light and fluffy, with a perfect balance of flavors.
MD Sohel Ahmed
[email protected]This was my first time making salmon rillettes, and it turned out great! The instructions were clear and easy to follow.
Arfin Ajim
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. I've even started making it for my friends and family.
Akerke Tseregbai
[email protected]Great recipe, but I found it to be a bit too salty for my taste. Next time, I'll use less salt.
Luceku Gamer LG
[email protected]Amazing! I've never had salmon rillettes before, but this recipe was so good I'm sure I'll be making it again and again.
Ms Khadija
[email protected]Easy to follow recipe with delicious results. I will definitely be making this again.
MD Naim boos
[email protected]This salmon rillettes recipe is a definite keeper! The flavors were incredible, and the texture was smooth and creamy. I served it on top of crostini, and it was a hit with my guests.