Seppi Rengglis Salmon Rillettes Recipes

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SEPPI RENGGLI'S SALMON RILLETTES



Seppi Renggli's Salmon Rillettes image

Provided by Florence Fabricant

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

6 ounces fresh salmon fillet
1 cup dry white wine, approximately
6 ounces sweet butter
6 ounces smoked salmon, finely diced
Few drops of lemon juice
Freshly ground black pepper
2 tablespoons salmon caviar

Steps:

  • Place the salmon in a saucepan or skillet, add white wine just to cover the fish, and bring to a simmer. Poach gently 8 to 10 minutes, until just cooked. Drain salmon and allow to cool.
  • Break salmon into pieces, being careful to pick out any bits of bone that may remain. Dice the butter, and process the salmon and butter together in a food processor or mash finely by hand until just uniformly blended. Add smoked salmon, and process or mash by hand briefly to combine.
  • Season mixture with lemon juice and pepper. Chill until ready to serve. Serve topped with salmon caviar.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 219 milligrams, Sugar 0 grams, TransFat 1 gram

SALMON RILLETTES



Salmon Rillettes image

Our take on the classic French spread wins the party-food triple crown-quick, easy, and delicious. It's also kosher and great on matzoh-ideal for a seder!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Yield Makes about 2 cups

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
8 ounces (1 1/2 cups) flaked hot-smoked salmon
1/4 cup chopped fresh dill, plus more for garnish
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice, plus 1/2 teaspoon lemon zest
Matzoh, for serving

Steps:

  • In a medium skillet, heat olive oil over medium. Add onion and saute until golden, about 10 minutes. Let cool slightly; transfer to a food processor with salmon, dill, mayonnaise, mustard, and lemon juice and zest. Pulse until just combined. Transfer to serving dish and garnish with more dill. Serve with matzoh or store in refrigerator, covered, up to 3 days.

RILLETTES DE SAUMON (SALMON RILLETTES)



Rillettes de Saumon (Salmon Rillettes) image

Provided by Food Network

Categories     appetizer

Yield Serves 6 to 8

Number Of Ingredients 9

About 1 pound good smoked salmon offcuts, trimmed and snipped into small pieces
Tiny leaves from a few sprigs of thyme (or 1 teaspoon dried thyme)
Juice and finely grated zest of 1 small unwaxed lemon
2 tablespoons soft unsalted butter
3 1/2 ounces plain Boursin cheese
1/4 teaspoon paprika
Cayenne pepper
Sea salt
Thinly sliced, buttered, light rye bread and a handful of watercress leaves, to serve

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.

SALMON RILLETTES



Salmon Rillettes image

Provided by Food Network

Time 50m

Yield 1 cup/250 g

Number Of Ingredients 8

1 tablespoon olive oil
6 ounces/170 g salmon, cut into large cubes
1/3 cup/70 g butter, softened
1 tablespoon creme fraiche
1 tablespoon chopped shallot
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
1 lemon, juiced

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



Salmon rillettes image

A little like a salmon terrine, this dish is terrific with homemade bread, served as a starter

Provided by Good Food team

Categories     Dinner, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 13

500g skinless salmon fillet
200g pack Philadelphia cheese
1 zest of 1 lemon , and juice of ½ lemon
8 slices smoked salmon (approx 300g/11oz pack)
50g pot keta (salmon caviar), to serve
dressed salad leaves, dill sprigs, lemon wedges and soda bread (below) to serve
2 tbsp lemon juice
few black peppercorns
1 bay leaf
1 shallot or ½ an onion, sliced
stems from a small bunch of dill (keep the feathery leaves if you make the soda bread)
1 tsp wholegrain mustard
5 tbsp crème fraîche

Steps:

  • Put the salmon and poaching ingredients into a pan and just cover with cold water. Bring to a gentle boil, then turn down and poach for 4 mins. set aside, off the heat, for 5 mins to carry on cooking. lift out the salmon and break into large flakes with a fork. Allow to cool.
  • Whizz the cheese in a processor, then add the poached salmon and pulse until blended. if you don't have a processor, mash the fish with a fork and stir into the softened cheese. Add the lemon zest, juice and season to taste (if using a processor, do this with a spoon so that the mix doesn't get overworked).
  • Take two dessertspoons, wet with water, then scoop up a generous spoonful of the salmon mix with one. now bring the second spoon over and under the mix, transferring it from one spoon to the other, turning it over as you go. Do this several times until you have an even, egg-shaped portion. Repeat with the rest of the mix, putting them on a plate when done. Cover lightly with cling film. Chill for at least 2 hrs and up to 2 days ahead. Meanwhile, mix the mustard and crème fraîche with seasoning to make a dressing and make the soda bread, see link, right.
  • To serve, lay a slice of smoked salmon on 8 plates and top with the rillettes. Spoon the dressing on the side and top with ½ tsp keta and a sprig of dill. Serve with the toasted bread, lemon wedges and dressed salad leaves.

Nutrition Facts : Calories 265 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 24 grams protein, Sodium 2.15 milligram of sodium

SMOKED SALMON RILLETTES



Smoked Salmon Rillettes image

We've made this delectable and super simple salmon dip even easier by using smoked salmon in place of the more classic poached fish. A combination of whipped butter and crème fraîche makes it irresistibly creamy.

Provided by Katherine Sacks

Categories     Christmas Eve     Christmas     Appetizer     Salmon     Hors D'Oeuvre     Wedding

Yield 8 servings

Number Of Ingredients 10

1/3 cup finely chopped shallots (about 2 small)
1 cup crème fraîche
1/2 cup (1 stick) unsalted butter, melted
8 ounces smoked salmon
2 teaspoons finely grated lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup finely chopped chives, plus more for garnish
Rye crackers and flaky sea salt (for serving)

Steps:

  • Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.
  • Spread rillettes onto crackers, then top with chives and sea salt.
  • Do ahead
  • Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.

SALMON RILLETTES



Salmon Rillettes image

Provided by Erika Lenkert

Categories     Food Processor     Dairy     Onion     Appetizer     Cocktail Party     Oscars     New Year's Eve     Salmon     White Wine     Chive     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes around 1 1/2 cups or around 8 servings

Number Of Ingredients 12

1 celery stalk, sliced thin
1 onion, sliced thin
1 leek, sliced thin
1 teaspoon whole peppercorns
1 bay leaf
1 cup white wine
1 lemon, halved
6 ounces king salmon filet
2 ounces crème fraîche (budget partiers can substitute sour cream or a cream and sour cream combo)
2 tablespoons minced chives
3 tablespoons lemon extra virgin olive oil
salt and freshly ground black pepper

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.

FRESH & SMOKED SALMON RILLETTES



Fresh & smoked salmon rillettes image

A simple starter, fresh and rich, that makes a bit more of a pack of smoked salmon - serve instead of pâté on rye or piled into chicory leaves

Provided by Diana Henry

Categories     Starter

Time 35m

Number Of Ingredients 16

150ml vermouth
½ onion , sliced
2 tbsp lemon juice , plus a squeeze
small bunch parsley , stalks only (use the leaves below)
8 black peppercorns
280g salmon fillet
125g smoked salmon , cut into small shreds
30g butter , melted
1 tbsp chopped chervil (or chives if you can't get chervil)
rye bread and chicory leaves, to serve (optional)
200g crème fraîche
2 tbsp finely chopped parsley and chives
2 tbsp capers , rinsed of salt or brine
1 small shallot , finely chopped
1 tbsp extra virgin olive oil
lemon juice , to taste

Steps:

  • Put the vermouth, onion, lemon juice, parsley stalks and peppercorns in a saucepan with 150ml water and bring to the boil. Simmer for 10 mins. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 mins. Let the salmon sit and cool in the liquid.
  • Lift the salmon out of its poaching liquid, remove the skin and flake the flesh roughly. Mix the flesh with the smoked salmon, a good squeeze of lemon, the butter, chervil and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).
  • Mix the crème fraîche with the herbs, capers, shallot, oil and lemon juice to taste. Serve the rillettes with leaves of chicory - its bitterness is very good against the richness of the salmon - the caper crème fraîche and some rye bread, if you like.

Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium

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