Salmon Rillettes
from BISTRO by Gerald Hirogoyen (Sunset Books)
13 oz fresh slamon fillet, skin removed
Salt and pepper
1/2 cup plus 1-1/2 Tbs. unsalted butter, very soft
2 eggs
1 tsp. lemon juice
1 Tbs. fresh chives
7 oz smoked salmon (the lox type) cut into small pieces
Buttered, toasted baguette slices
Salt and pepper the salmon fillet and steam until just opaque throughout. Let cool and shred with a fork.
Whisk the butter and eggs together. (It may look a little curdled.) Stir in lemon juice, chives and both salmons. Season with salt and pepper.
Spoon the mixture into a terrine or individual ramekins and cover with plastic wrap. Refrigerate for at least 3 hours or overnight. Bring to room temperature before serving with the toast.
Notes:
I've also used this as a filling for finger sandwiches.
About the raw eggs, I usually use much more lemon juice for the acidity and flavor. Still, this shouldn't sit around at room temperature all day.
from BISTRO by Gerald Hirogoyen (Sunset Books)
13 oz fresh slamon fillet, skin removed
Salt and pepper
1/2 cup plus 1-1/2 Tbs. unsalted butter, very soft
2 eggs
1 tsp. lemon juice
1 Tbs. fresh chives
7 oz smoked salmon (the lox type) cut into small pieces
Buttered, toasted baguette slices
Salt and pepper the salmon fillet and steam until just opaque throughout. Let cool and shred with a fork.
Whisk the butter and eggs together. (It may look a little curdled.) Stir in lemon juice, chives and both salmons. Season with salt and pepper.
Spoon the mixture into a terrine or individual ramekins and cover with plastic wrap. Refrigerate for at least 3 hours or overnight. Bring to room temperature before serving with the toast.
Notes:
I've also used this as a filling for finger sandwiches.
About the raw eggs, I usually use much more lemon juice for the acidity and flavor. Still, this shouldn't sit around at room temperature all day.