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Recipe for :

Rillette de Saumon

This 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.

Ingredients for Rillette de Saumon

450ml olive oil or duck or goose fat
450g boneless, skinless salmon, cut in pieces of about 75g each
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

How to make Rillette de Saumon

  • Warm the oil or fat very gently.
  • Put salmon into the warm oil with all the other ingredients except the lemon juice.
  • Poach on a low heat until nearly cooked, about 10 minutes.
  • Remove 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.
  • Remove 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.
  • Make sure you don’t get any of the whole herbs or spices in the mixture.
  • Add the lemon juice and seasoning, taste and serve.

Anne Dyson
www.greedygoose.net

Published with permission of Greedy Goose Cooking Holidays

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