Anne Kearneys Double Salmon Rillettes Recipes

ANNE KEARNEY'S DOUBLE-SALMON RILLETTES

Steps:

• Line a 3-cup terrine with plastic wrap, leaving 6 inches over each side. (Or you can serve the rillettes in 12 individual 2-ounce ramekins.)
• Place the fresh salmon in a bowl, sprinkle lightly with the salt and pepper and toss. Smear the bottom of a large sauté pan with 2 tablespoons butter and add the wine, shallots and lemon peel. Add the salmon cubes, spreading them out to ensure even cooking. Bring to a simmer and cook until the salmon is just medium or medium-well, 2 to 3 minutes. Remove the salmon to a bowl with tongs, leaving as many shallots as possible.
• Boil the liquid until only 1/4 cup remains, about 15 minutes. Pour through a sieve into the bowl with the salmon. Cool for 10 minutes.
• Add the smoked salmon, a splash of lemon juice, the chives, dill, crème fraîche and the remaining 2 tablespoons butter. Using a rubber spatula, smear the butter onto the sides of the bowl first; then gently work the rest of the ingredients well into one another. (The poached salmon will break down into shreds.) Taste and adjust lemon juice and seasonings if necessary. Place in the terrine. Cover with the plastic wrap and refrigerate at least 4 hours.
• To serve, use the excess plastic wrap to lift the salmon mixture slightly from the container. Invert the terrine onto a serving platter. Remove the plastic wrap and slice. Garnish each slice, or the ramekins, with crème fraîche and salmon roe. Serve with French-bread croûtes.

RILLETTES DE SAUMON (SALMON RILLETTES)

Steps:

• In a food processor, briefly whiz the pieces of smoked salmon with the thyme and lemon juice and zest. Scrape down the sides of the bowl, then add the butter and Boursin. Season lightly with the paprika, a touch of cayenne, and black pepper. Whiz again briefly until the mixture is combined, but still a little rough. Taste, and adjust the seasoning, salt, pepper or paprika. Chill for at least 20 minutes, longer if convenient. Remove from the refrigerator at least 10 minutes before serving.
• Serve with or on slices of buttered rye bread, with a few watercress leaves.

ANNE KEARNEY'S DOUBLE-SALMON RILLETTES

Steps:

• 1. Line a 3-cup terrine with plastic wrap, leaving 6 inches over each side. Or serve in individual 2-oz ramekins. 2. Place the fresh salmon in a bowl, sprinkle lightly with the salt and pepper and toss. Smear the bottom of a large saute pan with 2 Tbs butter and add the wine, shallots and lemon peel. Add the salmon cubes, spreading them out to ensure even cooking. Bring to a simmer and cook until the salmon is just medium or medium-well, 2-3 minutes. Remove the salmon to a bowl with tongs. 3. Boil the liquid until only 1/4 cup remains, about 15 minutes. Pour through a sieve into the bowl with the salmon. Cool for 10 minutes. 4. Add the smoked salmon, a splash of lemon juice, the chives, dill, creme fraiche and the remaining 2 Tbs butter. Using a rubber spatula, smear the butter onto the sides of the bowl first; then genly work the rest of the ingredients into one another (the poached salmon will break down into shreds). Taste and adjust lemon juice and seasonings if necessary. Place in the terrine. Cover with plastic wrap and refrigerate at least 4 hours. 5. To serve, use the excess plastic wrap to lift the salmon mixture slightly from the container. Inver the terrine onto a serving platter. Remove the plastic wrap and slice. Garnish each slice, or the ramekins, with creme fraiche and salmon roe. Serve with French-bread croutes.

SALMON RILLETTES

Steps:

• Heat the oil in a saute pan and gently cook the salmon, leaving the pieces slightly pink in the center, about 5 minutes. Cool. In a food processor or using two forks, shred the salmon and mix with the butter. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want it nice and smearable.

SALMON RILLETTES

Steps:

• Bring a large pot of water to a simmer. Add the celery, onion, leek, peppercorns, bay leaf, wine and lemon and simmer for 25 minutes.
• Then add the salmon. Cover the pot, remove it from the heat, and let it stand for 10 minutes.
• Remove the salmon and chill it in the refrigerator. Discard the vegetable water.
• In a food processor or by hand, whip with salmon with the crème fraîche, chives, and olive oil, and add salt and pepper to taste. Keep the spread chilled until you're ready to serve.