SALMON RILLETTES KELLER RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

SALMON RILLETTES RECIPE | FOOD & WINE



Salmon Rillettes Recipe | Food & Wine image

While training at the Los Angeles Culinary Institute, Anna Zepaltas learned that French cooking doesn’t have to be intimidating or fussy. “Making rillettes is a way of showing my girlfriends that it’s really not hard,” she says. For her rillettes, inspired by a similar dish at Thomas Keller’s Bouchon bistro in the Napa town of Yountville, Zepaltas blends fresh salmon and butter with hot-smoked salmon to give the rich spread extra-rich flavor. You can pour melted butter over the top—as Keller does—to seal in freshness. Slideshow: Recipes from Thomas Keller 

Provided by Food & Wine

Categories     Lox

Total Time 1 hours 45 minutes

Yield makes 2 cups

Number Of Ingredients 20

1/2 pound center-cut, skinless salmon fillet
1 tablespoon anise-flavored liqueur, such as Pernod
Salt
Freshly ground white pepper
1 celery rib
1 leek, halved lengthwise
1 small onion, quartered lengthwise
1 bay leaf
1 teaspoon black peppercorns
1 cup dry white wine
4 cups water
5 tablespoons unsalted butter, softened
1 large shallot, minced (1/4 cup)
1/2 tablespoon sour cream
1/4 pound skinless hot-smoked salmon, flaked
2 tablespoons snipped chives
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon smoked sweet paprika
Toasted baguette slices, for serving

Steps:

  • On a plate, sprinkle the salmon with the anise liqueur and season with salt and white pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
  • Meanwhile, in a large saucepan, bring the celery, leek, onion, bay leaf, peppercorns, wine and water to a boil. Simmer for 25 minutes.
  • Add the salmon to the pan, cover and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.
  • In a skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Let cool.
  • Meanwhile, in a medium bowl, whisk the remaining 4 tablespoons of butter until smooth. Whisk in the sour cream. Add the cooled shallot, along with the poached and smoked salmon, chives, lemon juice, olive oil and paprika and stir until combined. Season the rillettes with salt and white pepper. Serve with toasted baguette slices.

SALMON RILLETTES RECIPE | BON APPÉTIT



Salmon Rillettes Recipe | Bon Appétit image

Salmon Rillettes Recipe

Provided by Christine Muhlke

Yield 6 Servings

Number Of Ingredients 9

2 cups dry white wine
1 tablespoon minced shallot
1 pound skinless salmon fillet (preferably wild), cut into 1-inch pieces
3 ounces smoked salmon, cut into 1/4' pieces
1/2 cup (or more) mayonnaise
2 tablespoon thinly sliced fresh chives
1 tablespoon (or more) fresh lemon juice
Fine sea salt and freshly ground white pepper
1 baguette, thinly sliced, toasted

Steps:

  • Bring wine and shallot to a boil in a small saucepan over high heat. Reduce heat to low; add salmon. Gently poach until salmon is barely opaque in center, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Strain poaching liquid through a fine-mesh sieve; set aside shallot and discard liquid. Place salmon and shallot in a large bowl; cover and chill until completely cooled.
  • Add smoked salmon, 1/2 cup mayonnaise, chives, and 1 Tbsp. lemon juice to salmon and shallot. Gently mix just to combine (salmon will break up a little, but do not overmix or a paste will form). Season to taste with salt, pepper, and more mayonnaise and lemon juice, if desired. DO AHEAD: Rillettes can be made 1 day ahead. Cover and chill.
  • Serve rillettes cold with toasted slices of baguette.

More about "salmon rillettes keller recipes"

SMOKED SALMON RILLETTES RECIPE | EPICURIOUS
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.
From epicurious.com
Reviews 3.2
Total Time 10 minutes
  • Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.
See details


THOMAS KELLER'S POTTED SALMON RILLETTES | KEEPRECIPES ...
1 lb center-cut wild-caught salmon, skin and pinbones removed, trimmed and dark fresh removed. 2 tbs Pernod. 8 tbs unsalted butter. 1/2 c shallots, minced. 1 tbs creme fraiche. 8 oz un-sliced, chilled smoked salmon. 2.5 tbs lemon juice. 1 tbs high-quality extra-virgin olive oil. 2 egg yolks.
From keeprecipes.com
See details


THOMAS KELLER’S SALMON RILLETTES | ROSEMARRIED
May 18, 2010 · 1. Trim and discard any dark flesh from the salmon fillet. Place the fish in a shallow baking dish and sprinkle each side with 1 tablespoon of the Pernod, 1 1/2 teaspoons salt and one-fourth teaspoon pepper. Cover with plastic wrap and refrigerate 30 to 60 minutes, turning the fish over halfway through the marination. 2.
From rosemarried.wordpress.com
See details


SMOKED SALMON RILLETTES THOMAS KELLER - ALL INFORMATION ...
Recipe: Salmon Rillettes. 8 tablespoons (1 stick) unsalted butter, softened. 6 ounces boneless, skinless salmon (the belly is best), cut into 11/2-inch pieces. Heat the butter in a glass measuring cup or a small bowl in a microwave oven for 1 to 1 1/2 minutes, until the clear part of the butter separates from the milky solids.
From therecipes.info
See details


SALMON RILLETTES RECIPE - LOS ANGELES TIMES
Nov 17, 2004 · The salmon rillettes, a favorite first course at Keller’s Bouchon bistros, in Napa Valley and Las Vegas, is nearly rustic in its preparation and simple in its presentation (well, at least for ...
From latimes.com
See details


SALMON RILLETTES RECIPE - GREAT BRITISH CHEFS
May 12, 2015 · Preheat the oven to 180°C/gas mark 4. 6. For the potato pancakes, bake the potatoes on a bed of sea salt until tender, for approximately 1 hour. Remove from the oven and while still warm, remove the skins. Pass through a fine sieve, ricer or mouli into a bowl, then add the remaining ingredients and mix to combine.
From greatbritishchefs.com
See details


THOMAS KELLER’S SALMON RILLETTES | ROSEMARRIED
May 18, 2010 · 1. Trim and discard any dark flesh from the salmon fillet. Place the fish in a shallow baking dish and sprinkle each side with 1 tablespoon of the Pernod, 1 1/2 teaspoons salt and one-fourth teaspoon pepper. Cover with plastic wrap and refrigerate 30 to 60 minutes, turning the fish over halfway through the marination. 2.
From rosemarried.wordpress.com
See details


SMOKED SALMON RILLETTES THOMAS KELLER - ALL INFORMATION ...
Recipe: Salmon Rillettes. 8 tablespoons (1 stick) unsalted butter, softened. 6 ounces boneless, skinless salmon (the belly is best), cut into 11/2-inch pieces. Heat the butter in a glass measuring cup or a small bowl in a microwave oven for 1 to 1 1/2 minutes, until the clear part of the butter separates from the milky solids.
From therecipes.info
See details


SALMON RILLETTES RECIPE - LOS ANGELES TIMES
Nov 17, 2004 · The salmon rillettes, a favorite first course at Keller’s Bouchon bistros, in Napa Valley and Las Vegas, is nearly rustic in its preparation and simple in its presentation (well, at least for ...
From latimes.com
See details


NOT QUITE THOMAS KELLER'S SALMON RILLETTES
Sep 27, 2009 · It's just fresh salmon gently steamed in pernod, diced smoked salmon, shallot, crème fresh, olive oil, egg yolks and lemon juice. I've got most of that in the house. There is a Bouchon cookbook, so I could have looked the recipe up and tried to reproduce it exactly, but salmon rillettes isn't something Keller invented.
From tinkeringwithdinner.blogspot.com
See details


SALMON RILLETTES | KQED
Aug 27, 2015 · Recipe: Salmon Rillettes. 8 tablespoons (1 stick) unsalted butter, softened. 6 ounces boneless, skinless salmon (the belly is best), cut into 11/2-inch pieces. Heat the butter in a glass measuring cup or a small bowl in a microwave oven for 1 to 1 1/2 minutes, until the clear part of the butter separates from the milky solids.
From kqed.org
See details


SALMON RILLETTES RECIPE - GREAT BRITISH CHEFS
Preheat the oven to 180°C/gas mark 4. 6. For the potato pancakes, bake the potatoes on a bed of sea salt until tender, for approximately 1 hour. Remove from the oven and while still warm, remove the skins. Pass through a fine sieve, ricer or mouli into a bowl, then add the remaining ingredients and mix to combine.
From greatbritishchefs.com
See details


SALMON RILLETTES RECIPE BY DORIE GREENSPAN | SAVEUR
Jun 07, 2021 · Fold in the chopped dill and cilantro, then transfer the rillettes to a serving bowl or jar. Serve immediately, or preferably cover and refrigerate 6 hours or up to 3 days. Serve with sliced ...
From saveur.com
See details


RECIPE30 - SALMON LOVERS, TRY THESE TWIN SALMON RILLETTES ...
For salmon lovers, this will be one of the best appetisers you will taste. Get this written recipe link here:... Recipe30 - Salmon lovers, try these twin Salmon Rillettes or salmon spread on toast
From facebook.com
See details


SALMON RILLETTES WITH CHIVES AND SHALLOTS RECIPE
Aug 29, 2018 · While often made with pork, the French spread called rillettes is even more elegant (and easy) to make with salmon. This recipe folds poached and shredded salmon with mayo, cooked shallots, chives, and a touch of spices. It requires no special equipment, so you can whip it up in no time for a fancy hors d'oeuvre.
From seriouseats.com
See details


ERIC RIPERT'S FRESH AND SMOKED SALMON RILLETTES RECIPE
Oct 14, 2019 · Place the salmon in a large bowl and refrigerate until cold, about 30 minutes. 2. Add the smoked salmon to the bowl with the poached salmon and use the side of a wooden spoon to gently break up ...
From today.com
See details


THOMAS KELLER'S POTTED SALMON RILLETTES | SALMON RILLETTES ...
The dish comes from Thomas Keller’s Bouchon Bistro, in the Napa Valley, where the staff makes it as part of their annual Thanksgiving dinner for veterans and their families. A rich soup made with fresh English peas, cream and fresh mint from Chef Thomas Keller. Get this Thomas Keller recipe on HOnest Cooking.
From pinterest.com
See details


SALMON RILLETTE - RECIPES ALL
Feb 17, 2021 · [Photograph: Carrie Vasios] This spread is made with smoked and steamed salmon, butter, and shallots. It's a fantastic appetizer spread on rounds of baguette. Adapted from Bouchon by Thomas Keller. Learn More: Severe Amusing: Christmas Eve Appetizers Yield: serves 10 Active time: 45 minutes Overall time: 2 hours 45 minutes Components 1 pound salmon fillet, Read More
From howtorecipes.us
See details