Friday, January 07, 2011

Salmon Rillettes

Adapted from two different Epicurious recipes

1 celery stalk, sliced thin
1 onion, sliced thin
1 teaspoon whole peppercorns
1 bay leaf
1 cup white wine
1 lemon, halved
6 oz salmon filet
sour cream
Dijon mustard
extra virgin olive oil
capers (were not in the initial round of rillettes)
salt and pepper
bread and/or saltines

Bring a large pot of water to simmer.  Add the celery, onion, peppercorns, bay leaf, wine and lemon.  Simmer for 25 minutes.

Add the salmon, cover the pot and remove from the heat.  Let it stand for 10 minutes.

Remove the salmon from the pot and chill it in the refrigerator.  Discard the vegetables and the water.

By hand with a fork, mix the salmon with the sour cream, Dijon mustard, olive oil, lemon juice and add salt and pepper to taste.  Keep chilled until you're ready to serve.

I wanted to add capers as well but didn't have them on hand when I first made the rillettes.  I bought some the next day and added them to the leftovers.  I highly recommend using capers in your recipe.

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