Today´s recipe for the French Fridays with Dorie group is "Salmon Rillettes" or "Rillettes aux deux saumons".
Rillettes are known to be a kind of pâté made from meat, such as pork, rabbit, goose or duck, which is cooked in seasoned lard, then shredded and pounded to a smooth paste. The paste is then packed into a terrine or into ramekins and served as a cold hors d'oeuvre, to be spread onto toast or bread. But these salmon rillettes are made with smoked salmon as well as poached fresh salmon mixed together. I decided to serve them with thinly sliced baguette and some lovely, crunchy and tangy caper berries (you could, of course, serve this also with other condiments such as quick homemade pickles, or cornichons for example).
To make this recipe you will have to poach the salmon first – the poaching liquid consists of white wine, water, lemon zest, chile, bay leaf, peppercorns, coriander, spring onion tops and sea salt. To this I added a few slices of fresh ginger and a few sprigs of thyme and parsley.
Bring all the ingredients to a gentle boil for a few minutes, then turn down and poach the fresh salmon for about a minute. Take the salmon out of the poaching liquid, let cool and mix with the cubed smoked salmon, finely minced shallots, freshly ground black pepper, sea salt, butter, lemon juice and lemon zest. You are aiming for a coarse, slightly stringy texture. Place in the fridge for a few hours.
A little like a salmon terrine, this dish is terrific with thinly sliced bread, served as a starter. Dorie´s recipe is certainly a quick and easy recipe and perfect for summertime entertaining maybe set into individual ramekins for a sensational starter. Although I must say that the kids devoured this sans dinnerparty guests. I believe this is one of my favorite recipes for an appetizer in Dorie´s book yet.
To see how much the other members of the French Fridays with Dorie group enjoyed this recipe, please go here.
If you happen to own Dorie Greenspan´s "Around my French Table", you will find the recipe for these lovely Salmon Rillettes on pages 26-27.