I suppose I should translate the title, hm? Rillettes is pronounced ree-yet and is a sort of pâté – you know, like liver pâté? The thing everyone loves to hate?
Except rillettes is chunky and usually made of pork, usually topped with a thick layer of fat, the whole of which is eaten in sandwich form. Mmmm. Off to a great start here.
But how would it change things if I told you that the pâté part is fresh salmon and the chunky part is smoked salmon? I mean, now we’re talkin! And that is what the title directly translates to: a Rillettes of Two Salmons.
Then I removed the part that was cooked well, and put the remainder back in the microwave for another minute. Oh my, how I love salmon.
(now it looks like a poached egg).
No, it’s not cheesecake, although it looks like it.
I got this recipe from my mother-in-law and I made a few changes to it. For one thing, I decided to purée the fresh salmon and other ingredients, even though it doesn’t call for it. I like the idea of having a mousse-like base to the rillettes. I also added more smoked salmon than what was called for (150g instead of 100g).
And stick the whole thing into the cuisinart and mix until smooth.
I’m quite sure you could skip the butter or reduce the amout and the rillettes wouldn’t suffer.
and chill it for two hours.
Don’t feel bad – I can’t eat it either. Gluten-free for me.
Not that anyone does that or anything. I mean really.
- 600 g fresh salmon
- ½ t salt
- 1 yoghurt
- 1 egg yolk
- 150 g smoked salmon
- 1 T olive oil
- 100 g butter
- Juice of one lemon
- a bunch of chives (or 2 t dried)
- ¼ t of pepper.
- Microwave the salmon until it's cooked (start with 3 minutes, then add time as necessary).
- Mash it in pieces, and salt it.
- Mix the yoghurt, yolk, salmon, lemon, chives, butter and oil in a blender.
- Chop the smoked salmon.
- Add the chunks of smoked salmon to the blended spread.
- Cover and chill for 2 hours.
- Serve cold on toast.