{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Rillettes of Smoked and Fresh Salmon

8 oz. Fresh Salmon
4 oz. Smoked Salmon (trimmings will do)
Juice of a half Lemon
4 oz. Butter

Remove any bones from the salmon and put it into a small pot covered with water and simmer it for 10 mts until just cooked through.
Remove from the water, take off and discard the skin and roughly flake the flesh with two forks.
Add the lemon juice to the water and boil hard to reduce until just about 1 tablespoon remains.
Meanwhile slice or chop the smoked salmon and cook it in 2 oz. of the butter until it is opaque (This is a sign that it is barely cooked).
Add this with the butter in which it was cooked and the remaining 2 oz. of melted butter to the flaked salmon in a bowl.
Add the reduced salmon stock to this and then shred and work them together with the forks until you have achieved a rough paste.
Push this into a china pot or bowl and chill well until firm.
Delicious with salad, on toast or in sandwiches.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef