Salmon Rillettes

by on October 2, 2016 » Add the first comment.
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INGREDIENTS

  • Fatty part of the salmon – Belly – about 6-8 ounces
  • Smoked salmon – also about 6-8 ounces
  • 1 stick of salted butter
  • 1/2 onion – finely minced
  • 1 TBL prepared horseradish

STEP BY STEP

  1. Melt butter in a large skillet
  2. Let butter rest for 30 seconds, then pour off about half (clarified butter) into a separate container (to be used later)
  3. In remaining butter sautee minced onion
  4. Sprinkle in some salt and pepper
  5. Cook salmon for about 1 minutes – DO NOT overcook
  6. Add horseradish and stir until combined
  7. Crush all ingredients together with a fork until roughly combined
  8. Put loosely into a mold (a glass bowl to be turned upside down later)
  9. Top with clarified butter
  10. Put into refrigerator for 2-3 hours (or overnight)
  11. Turn out on chilled plate and serve with toast points, pita or crostini

 

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