Sunday, January 20, 2013

Salmon Rillettes

This month I am participating in a virtual cookbook book club called Cook the Books.   The ladies at Grow and Resist and Oh, Briggsy are hosting a year long cookbook challenge.  So each month they picked a different book and a bunch of people will cook things and post blogs about them as well as reviews of the books.

January's book is Around My French Table by Dorie Greenspan.  I am usually hesitant to look at french cook books because there are always hard to find ingredients and the techniques take to long for me right now.  This book is wonderful.  Ms. Greenspan includes recipes and stories that are simple, tasty and quick.  I made a pumpkin flan, and plan to make pissaladiere (onion anchovy pizza), salmon rillettes, tuna confit with black olive tapenade, and possible a fresh orange pork loin.  Stay tuned... I won't post these recipes to honor copyrights but if you're interested you should totally check the book out at your local library.

This morning I hosted a brunch and served this and....

What can I say besides super delicious!?! This spread made with wine poached salmon, smoked salmon, butter, lemon and spices was a total hit and will definitely be made again.  It literally took me 10 minutes to make.  I substituted the red chile pepper with a dash of cayenne in the poaching liquid and a diced red bell pepper in the spread.

The adapted recipe:
1 lb salmon steak, skinned and cubed
4 oz smoked salmon
pinch of cayenne
1/2 c. dry white wine
1/2 c water
small piece of lemon peel
zest and juice of one lemon
5 coriander seeds
diced red bell pepper
2 Tbsp butter, room temp
dash of pepper

1.  Boil wine, water, piece of lemon peel, coriander, and cayenne for 5 minutes, covered.  Drop cubed salmon into liquid and poach for one minute.  Drain and remove lemon peel and coriander seeds. 
2.  Place poached salmon in a bowl and lightly mash.  Then add smoked salmon, bell pepper, and butter and stir to combine.  Once combined add lemon zest and half of the lemon juice.  
3. Decide whether or not to add rest of lemon juice based on flavor and season with salt and pepper as needed.  
4.  Pack rillettes into a jar or a bowl making sure to press down firmly.  This should be kind of thick once it's done.  Refrigerate at least 2 hours and up to overnight.  It won't last once you take it out of the fridge but just in case I would eat it within 3 days.

At the brunch we feasted on this salmon dish on top of toasted english muffins.

I wish you enough!

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