Salmon Rillettes

* Exported from MasterCook *

SALMON RILLETTES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x Court Bouillon **
-----SALMON-----
3/4 lb Salmon, fillets or steaks,
-- fresh, trimmed, skin on
1 tb Salt, sea
1/2 ts Peppercorns, whole
1 sm Chili, dried
1 c Butter, unsalted, softened
1 tb Armagnac
3/4 lb Salmon, smoked, trimmed, and
-- cut into shreds
4 oz Roe, salmon
-----TOAST STRIPS-----
Oil, olive
1 ea Bread, white, loaf, sliced
-- 3/4-inch thick, crusts
-- trimmed, each slice cut
-- into 3 long strips

** See recipe for Court Bouillon.

Bring the Court Bouillon to a boil in a skillet.
Add the salmon and lower the heat to simmer. Place a
sheet of buttered parchment paper or aluminum foil,
buttered side down, over the salmon. Poach until the
fish is just opaque in the center, (about 8 minutes),
or about 10 minutes per inch of thickness; DO NOT
OVERCOOK. Remove from the heat and cool salmon
completely in the broth.

To make up a seasoning mixture, use a small spice
or coffee mill to grind the sea salt, 1/2 teaspoon
peppercorns and chili.

Drain the poached salmon, remove its skin, and
cut it into 1/2-inch pieces. Place the salmon pieces,
butter, Armagnac and a pinch of the seasoning mixture
into a processor and blend it all into a very smooth
puree. Add the shredded smoked salmon to the
processor and process with rapid on and off pulses
just until the mixture is blended. There should be
visible shreds of smoked salmon. Transfer the mixture
to a mixing bowl.

Gently fold salmon roe into the mixture until
blended, taking care not to crush the eggs. Adjust
the seasoning. Spoon mixture into a 4-cup souffle
dish, straight-sided gratin dish, or casserole,
lightly tapping mold on towel lined work surface to
eliminate any air bubbles. Cover the dish with a
plastic wrap and chill. (The Court Bouillon can be
prepared 1 or 2 days ahead.)

For Toast Strips:
ÿÿÿÿÿÿ

Preheat oven to 325 F. Rub a baking sheet with a
thin film of olive oil. Arrange the bread strips on
the baking sheet and bake them on the center rack of
the oven, without turning, until lightly golden (15 to
20 minutes.)

Remove the rillettes from the refrigerator 20
minutes before serving. Dip the serving spoon in cold
water and scoop onto cool plates. Serve with warm
toast strips.
Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons
Restaurant, New York

Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin



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