recipe for Rillette de Saumon has been reproduced
courtesy of Anne Dyson who runs Greedy
Goose Cooking Holidays in Ambeyrac, France.
Anne Dyson has spent thirty years cooking for family,
friends and business dignitaries. A master educator
she began Greedy Goose Cooking Holidays to pass on her
skills and love of food whilst sharing her beautiful
home in Ambeyrac in the department of the Aveyron. Anne
is the author of several cookery books including Greedy
Goose Entertains and Greedy Goose Cooks with Children.
At Greedy Goose Cooking Holidays Anne believes in using
fine quality, seasonal food cooked with love and laughter,
the herbs you will use are in pots outside the kitchen
door, the eggs from local hens. The bread is baked in
the village, the meat from the local butcher who even
knows which animal has provided it, some fruit and vegetables
come from the garden, others from the local market .
. . everything is fresh, seasonal and regional.
To find out more about Greedy
Goose Cooking Holidays visit www.greedygoose.net
I like to serve this in small ramekin dishes which
I have first lined with smoked salmon, put the rillette
mixture in the lined dishes and fold over the smoked
salmon to make a parcel. Refrigerate for at least 30
minutes then turn out and garnish with a few lettuce
leaves, and a french dressing separately. You can also
spread smoked salmon slices with the rillettes and roll
up like a swiss roll, cut into slices and put several
on each plate surrounded by mixed salad leaves.
for Rillette de Saumon
450ml olive oil or duck or goose fat
450g boneless, skinless salmon, cut in pieces of about
8 garlic cloves
1 fresh thyme sprig
1 bay leaf
2 star anise
pinch of ground cloves
juice of half a lemon
salt and pepper
to make Rillette de Saumon
the oil or fat very gently.
Put salmon into the warm oil with all the other ingredients
except the lemon juice.
on a low heat until nearly cooked, about 10 minutes.
the pan from the heat and allow to rest. This can
be for some time but allow at least 5 minutes to let
the flavours infuse.
the salmon very carefully and blend it with a little
of the fat juices, with a wooden spoon in a bowl until
soft yet still in coarse flakes.
sure you dont get any of the whole herbs or
spices in the mixture.
the lemon juice and seasoning, taste and serve.
with permission of Greedy Goose Cooking Holidays