Rillettes Of Salmon Recipes

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.

Steps:

• In a food processor, briefly whiz the pieces of smoked salmon with the thyme and lemon juice and zest. Scrape down the sides of the bowl, then add the butter and Boursin. Season lightly with the paprika, a touch of cayenne, and black pepper. Whiz again briefly until the mixture is combined, but still a little rough. Taste, and adjust the seasoning, salt, pepper or paprika. Chill for at least 20 minutes, longer if convenient. Remove from the refrigerator at least 10 minutes before serving.
• Serve with or on slices of buttered rye bread, with a few watercress leaves.

Steps:

• In a medium skillet, heat olive oil over medium. Add onion and saute until golden, about 10 minutes. Let cool slightly; transfer to a food processor with salmon, dill, mayonnaise, mustard, and lemon juice and zest. Pulse until just combined. Transfer to serving dish and garnish with more dill. Serve with matzoh or store in refrigerator, covered, up to 3 days.

Steps:

• Heat the oil in a saute pan and gently cook the salmon, leaving the pieces slightly pink in the center, about 5 minutes. Cool. In a food processor or using two forks, shred the salmon and mix with the butter. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want it nice and smearable.

Steps:

• 1. It's the holidays, and it's time for cooking... In a large non-reactive bowl, whisk the mayonnaise, 2 tablespoons lemon juice, dijon mustard, olive oil, worcestershire, hot pepper sauce, capers, caper juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Chef's Note: Non-reactive would be something like glass, or stainless steel.
• 2. Whisk in 2 tablespoons of chives and then taste for seasoning. Cover the bowl, and refrigerate until needed. Make Ahead Tip: If you're got a lot to do, this will keep in the refrigerator for 2 to 3 days.
• 3. Chef's Note: Let me be picky here... Ocean caught salmon is so much better than farm raised for too many reason to mention here. If you can, get ocean-fresh salmon. Chef's Note: Remember that fresh ocean fish should not smell fishy, it should smell salty, like the ocean. If your salmon smells fishy... move on to another fishmonger. Pikes Market offers some of the freshest fish in the Seattle area... and they even throw the fish at you !!!
• 4. Place the salmon on a plate, remove any pin bones, and season well (on both sides) with the remaining salt and pepper. Let rest for about 5 minutes.
• 5. Add the water and remaining lemon juice to a skillet, and bring the liquid up to a light boil. The liquid in the pan should be about 3/4 inches deep. Chef's Note: If you have any spare dill springs, or a couple of peppercorns, you'll want throw them into the poaching liquid.
• 6. Put the salmon in skillet, and bring the water to a slow simmer. 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. Discard the poaching liquid.
• 7. When the salmon is cool, about 30 minutes, check for any missed pin bones, and then crumble the poached salmon and the smoked salmon into the sauce mixture made in steps 1 & 2. Lightly mix until incorporated.
• 8. Plate/Present Place in a decorative serving bowl, and garnish with the lemon zest, and the remaining tablespoon of chives. Allow to cool in the refrigerator for about 1 hour before setting out to serve.
• 9. I like to serve this in one of two ways: 1. Place the bowl of Rillettes of Salmon on a side board along with some toast triangles, or toasted pieces of crostini. 2. Prepare a batch of pate brisee, and when out of the oven, cut into festive holiday shapes with some cookie cutters. Then place a dollop of the Rillettes of Salmon on top, and garnish with a sprig of dill, or thinly sliced red bell pepper.

Steps:

• Put the salmon and poaching ingredients into a pan and just cover with cold water. Bring to a gentle boil, then turn down and poach for 4 mins. set aside, off the heat, for 5 mins to carry on cooking. lift out the salmon and break into large flakes with a fork. Allow to cool.
• Whizz the cheese in a processor, then add the poached salmon and pulse until blended. if you don't have a processor, mash the fish with a fork and stir into the softened cheese. Add the lemon zest, juice and season to taste (if using a processor, do this with a spoon so that the mix doesn't get overworked).
• Take two dessertspoons, wet with water, then scoop up a generous spoonful of the salmon mix with one. now bring the second spoon over and under the mix, transferring it from one spoon to the other, turning it over as you go. Do this several times until you have an even, egg-shaped portion. Repeat with the rest of the mix, putting them on a plate when done. Cover lightly with cling film. Chill for at least 2 hrs and up to 2 days ahead. Meanwhile, mix the mustard and crème fraîche with seasoning to make a dressing and make the soda bread, see link, right.
• To serve, lay a slice of smoked salmon on 8 plates and top with the rillettes. Spoon the dressing on the side and top with ½ tsp keta and a sprig of dill. Serve with the toasted bread, lemon wedges and dressed salad leaves.

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.