Rillette rhymes with Collette
Jun. 12th, 2022 01:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Salmon Rillettes.
1/2 c unsalted butter
2 Tbsp minced shallot
no garlic (Ha! I used... more.)
6 oz fresh salmon trim
2 oz smoked salmon trim or additional fresh salmon (I used additional fresh)
1/4 cup dry white wine
1/4 cup heavy cream
2 Tbsp chopped fresh dill
1 tsp salt, plus more as needed
1/2 tsp white pepper, plus more as needed
Melt the butter in a sauté pan over medium heat and add the shallot and garlic. Cook until soft but not brown, 30-60 seconds. Add the salmon and sauté for 2 minutes. Add the wine, cream, dill, salt, and pepper and simmer for 12-15 minutes.
Remove the pan from the heat and allow to cool to room temperature, about an hour. Transfer to a mixer fitted with a paddle attachment. Mix on medium speed until the texture is spreadable, 3-4 minutes. Taste for seasoning and add more salt and pepper as needed. Transfer to a serving crock, cover, and refrigerate until completely chilled. Remove from fridge at least 1 hour before serving.
What worked: It was pretty good. Easy enough. It was kind of like eating a lox cream cheese mixture (which we both like).
What didn't: It needed more spice, and would have had more depth with additional smoked salmon.
Will I make it again? Maybe, although not anytime soon - we have three crocks vac-sealed in the freezer for future consumption. It might be worth trying with fresh trout and a can of Trader Joe's smoked trout.
1/2 c unsalted butter
2 Tbsp minced shallot
no garlic (Ha! I used... more.)
6 oz fresh salmon trim
2 oz smoked salmon trim or additional fresh salmon (I used additional fresh)
1/4 cup dry white wine
1/4 cup heavy cream
2 Tbsp chopped fresh dill
1 tsp salt, plus more as needed
1/2 tsp white pepper, plus more as needed
Melt the butter in a sauté pan over medium heat and add the shallot and garlic. Cook until soft but not brown, 30-60 seconds. Add the salmon and sauté for 2 minutes. Add the wine, cream, dill, salt, and pepper and simmer for 12-15 minutes.
Remove the pan from the heat and allow to cool to room temperature, about an hour. Transfer to a mixer fitted with a paddle attachment. Mix on medium speed until the texture is spreadable, 3-4 minutes. Taste for seasoning and add more salt and pepper as needed. Transfer to a serving crock, cover, and refrigerate until completely chilled. Remove from fridge at least 1 hour before serving.
What worked: It was pretty good. Easy enough. It was kind of like eating a lox cream cheese mixture (which we both like).
What didn't: It needed more spice, and would have had more depth with additional smoked salmon.
Will I make it again? Maybe, although not anytime soon - we have three crocks vac-sealed in the freezer for future consumption. It might be worth trying with fresh trout and a can of Trader Joe's smoked trout.
no subject
Date: 2022-06-12 11:30 pm (UTC)