Smoked Salmon Rillette with gherkin, pickled onion, caper berries, rosemary crackers

Smoked Salmon Rillette with gherkin, pickled onion, caper berries, rosemary crackers

DifficultyIntermediate

Starting with a shareable dish, this appetizer plays with delicate belly meat of the salmon. Blended with creme fraiche, sweated shallot, lemon juice, salt, minced chives and white pepper, this rillette should be a smooth consistency.

Yields1 Serving

 8 oz salmon belly, steamed
 4 tbsp crème fraiche
 2 tbsp shallot, minced
 1 tbsp butter
 1 tbsp chives, minced
 4 oz Gerard and Dominique Smoked Salmon Lox, diced
 2 pinches salt
 clarified butter, for sealing

1

1. Set up a pan with a steamer rack in bottom. Add 2 cups water and bring to a simmer. Place salmon on top of rack, cover and steam 8 minutes. Remove from pan and cool.

2

2. In a small saute pan over medium heat add butter, shallots and season with salt and pepper. Saute until softened about 3-4 minutes. But don’t let them brown. Remove from heat and set aside.

3

3.In a large bowl combine steamed salmon, crème fraiche, sauted shallots, lemon juice and zest, chives and smoked salmon lox. Season with salt and pepper. Stir until you get a smooth, spreadable consistency. Refrigerate 30 minutes.

4

4. Transfer salmon mixture to ramekins leaving half an inch of space at top. In a small sauce pan over medium heat heat clarified butter until melted. Pour half inch layer of clarified butter over each ramekin and refrigerate one hour.

5

To serve remove and discard the butter seal. Place ramekin on serving plate along with a small bowl of The Goodies and crackers.

6

The Goodies

1 tablespoon gherkins, chopped

1 tablespoon pickled onion, chopped

1 tablespoon Castlvetrano olives, chopped

1 tablespoon caper berries, chopped

Splash of olive oil

1.In a small mixing bowl combine all ingredients and mix well. Serve alongside Salmon Rillette.

Ingredients

 8 oz salmon belly, steamed
 4 tbsp crème fraiche
 2 tbsp shallot, minced
 1 tbsp butter
 1 tbsp chives, minced
 4 oz Gerard and Dominique Smoked Salmon Lox, diced
 2 pinches salt
 clarified butter, for sealing

Directions

1

1. Set up a pan with a steamer rack in bottom. Add 2 cups water and bring to a simmer. Place salmon on top of rack, cover and steam 8 minutes. Remove from pan and cool.

2

2. In a small saute pan over medium heat add butter, shallots and season with salt and pepper. Saute until softened about 3-4 minutes. But don’t let them brown. Remove from heat and set aside.

3

3.In a large bowl combine steamed salmon, crème fraiche, sauted shallots, lemon juice and zest, chives and smoked salmon lox. Season with salt and pepper. Stir until you get a smooth, spreadable consistency. Refrigerate 30 minutes.

4

4. Transfer salmon mixture to ramekins leaving half an inch of space at top. In a small sauce pan over medium heat heat clarified butter until melted. Pour half inch layer of clarified butter over each ramekin and refrigerate one hour.

5

To serve remove and discard the butter seal. Place ramekin on serving plate along with a small bowl of The Goodies and crackers.

6

The Goodies

1 tablespoon gherkins, chopped

1 tablespoon pickled onion, chopped

1 tablespoon Castlvetrano olives, chopped

1 tablespoon caper berries, chopped

Splash of olive oil

1.In a small mixing bowl combine all ingredients and mix well. Serve alongside Salmon Rillette.

Smoked Salmon Rillette with gherkin, pickled onion, caper berries, rosemary crackers