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IN THE KITCHEN
Salmon Rillette
Salmon, cut in 4 pcs 1lb
Butter 1 tbls
Shallots, chopped fine 1tbls
White wine 1/4 cup
S&p 1/2 tsp
Smoked salmon, chopped fine 6oz
Butter 6tbls
Olive oil 1/4 cup
Juice from med lemon - 95ct/5pc 1/2 lemon
Salt 1/2 tsp
Fresh ground pepper 1/2 tsp
Crushed green peppercorns 1.25 tsp
Chopped dill 1 tbls
Reduced fish liquid 1/2 cup
Capers 2 tbls
Cucumber relish 10 portions
Baguettes, 5 slices per 50 slices
Greens (romaine/spinach chiffonade) 10 portions
Lemon, slice (8 per lemon) 10 slices
Approximately 10 - 3 oz portions
One serving
Preparation
Place raw salmon, butter, chopped shallots, wine, salt & pepper in pan and cover. Bake at 350 for approx 10 minutes or until fish flakes
Remove fish & cool. Reduce fish liquid to 1/4 cup and cool. Save for pate
In a mixer with paddle, or by hand, beat butter until light & fluffy add the smoked salmon & half of the olive oil.
Set mixer at low and add remaining six ingredients. Mix thoroughly and remove bowl from mixer. Add remaining olive oil and cooked salmon. Fold together. Adjust s & p
Refrigerate & serve chilled, slightly room temp
Service instructions/garnish
Serve in a monkey dish on a crepe plate, garnish salmon with dill, place relish on lettuce, drizzle with olive oil with 5 pcs baguette, 2 oz cucumber relish, slice of lemon
Cucumber relish for salmon rilette
Cucumbers, peeled, diced 2 cups
Red onions, diced 4 T.
White vinegar 2 T.
Apples, granny smith diced 1 cup
Sugar 2 tsp
Salt 1 tsp
Black pepper 1/2 tsp
Red pepper flakes 1/4 tsp
Olive oil 1 tbls
12 -14 servings
One serving, 2oz
Preparation
Prep all ingredients. Toss together. Let sit for 1 hour or more. Check seasoning and adjust accordingly.
Service instructions garnish
Served with salmon rillette - or a grilled/blackened fish
Salmon, cut in 4 pcs 1lb
Butter 1 tbls
Shallots, chopped fine 1tbls
White wine 1/4 cup
S&p 1/2 tsp
Smoked salmon, chopped fine 6oz
Butter 6tbls
Olive oil 1/4 cup
Juice from med lemon - 95ct/5pc 1/2 lemon
Salt 1/2 tsp
Fresh ground pepper 1/2 tsp
Crushed green peppercorns 1.25 tsp
Chopped dill 1 tbls
Reduced fish liquid 1/2 cup
Capers 2 tbls
Cucumber relish 10 portions
Baguettes, 5 slices per 50 slices
Greens (romaine/spinach chiffonade) 10 portions
Lemon, slice (8 per lemon) 10 slices
Approximately 10 - 3 oz portions
One serving
Preparation
Place raw salmon, butter, chopped shallots, wine, salt & pepper in pan and cover. Bake at 350 for approx 10 minutes or until fish flakes
Remove fish & cool. Reduce fish liquid to 1/4 cup and cool. Save for pate
In a mixer with paddle, or by hand, beat butter until light & fluffy add the smoked salmon & half of the olive oil.
Set mixer at low and add remaining six ingredients. Mix thoroughly and remove bowl from mixer. Add remaining olive oil and cooked salmon. Fold together. Adjust s & p
Refrigerate & serve chilled, slightly room temp
Service instructions/garnish
Serve in a monkey dish on a crepe plate, garnish salmon with dill, place relish on lettuce, drizzle with olive oil with 5 pcs baguette, 2 oz cucumber relish, slice of lemon
Cucumber relish for salmon rilette
Cucumbers, peeled, diced 2 cups
Red onions, diced 4 T.
White vinegar 2 T.
Apples, granny smith diced 1 cup
Sugar 2 tsp
Salt 1 tsp
Black pepper 1/2 tsp
Red pepper flakes 1/4 tsp
Olive oil 1 tbls
12 -14 servings
One serving, 2oz
Preparation
Prep all ingredients. Toss together. Let sit for 1 hour or more. Check seasoning and adjust accordingly.
Service instructions garnish
Served with salmon rillette - or a grilled/blackened fish
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