Tag Archives: rillettes

Salmon Rillettes

Salmon Rillettes

It’s Friday, and once again I’m going against the grain and posting a make-up recipe instead of the current week’s French Fridays with Dorie pick.

This week’s recipe involves zucchini blossoms.  I am hoping (finger’s crossed!) that my garden will start producing zucchini blossoms very soon.  It’s been a tough year for my vegetable garden.  I am having a big problem with pests eating my sprouts and seedlings.  Of the 24 or so green bean seeds I planted, only two sprouts look like they might survive.  The rest were eaten, sometimes before they even broke through the soil.  My zucchini plants are struggling as well.  It looks like two or three of them have a good chance of surviving.  If you see a zucchini blossom post from me in a few weeks, you will know they survived!

Salmon Rillettes

Instead of skipping this week altogether, I did a make-up from last month instead.  Salmon Rillettes is a delicious spread made from a combination of fresh and smoked salmon.  The fresh salmon is gently poached in white wine, then mashed with the smoked salmon, lemon zest, chopped shallot, lemon juice, and a bit of butter.  After chilling, it’s ready to serve.

Salmon Rillettes

I served Salmon Rillettes for dinner with toasted baguette slices and a nice salad.  I loved it!  Though I served it for dinner, it would be excellent as an appetizer for a dinner party. I had leftovers for lunch on a bagel with cream cheese, and it was quite tasty!

We have made 3 rillettes now (sardine, salmon, and tuna), and this is my favorite.

I found the recipe for Salmon Rillettes on pbs.org.  You can also find in in Dorie Greenspan’s book Around My French Table.

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Tuna Rillettes

Tuna Rillettes

I spent the day pulling molding off the walls in one of our bedrooms; the baseboards and the molding around the door.  Other than the rug burns on my knees, I enjoyed the process.  It felt good to pull out the old to prepare for the new.  Oh, the possibilities!

This was a good week for a simple French Fridays with Dorie selection.  We made an appetizer called Tuna Rillettes.  According to The Food Lover’s Companion, rilettes is a pâté-like spread usually made from pork or other meats, including fish.  I had a wonderful pork rillettes recently at Campo here in Reno.

Tuna Rillettes

Tuna Rillettes couldn’t be easier to make.  Chunk light tuna, sliced shallot, curry powder, a pinch of allspice, crème fraîche, and salt and pepper are placed in a small food processor and whirred until it is fully blended and becomes a nice spread.  After a rest in the refrigerator, spread on crackers and enjoy!

Tuna Rillettes

Yum, this was good!  I enjoyed it as an appetizer one day and for lunch the next.  The subtle curry flavor was delicious.  I did an experiment on my husband:  I asked him to guess the main ingredient.  He couldn’t figure it out, but did enjoy the rillettes very much.

Have a great weekend!

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