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Smoked Salmon Rilettes

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Ingredients

Adjust Servings:
200 g smoked salmon
3 tablespoons creme fraiche
15 g unsalted butter, at room temperature, cut into small pieces
1 lemon, zest of (about 1 tablespoon)
4 shallots, finely chopped (white part only)
1 tablespoon lemon juice, freshly squeezed
4 sprigs dill
1 small cucumber, preferably a lebanese cucumber
300 g mixed baby lettuces and spring greens (optional)

Nutritional information

150.9
Calories
85 g
Calories From Fat
9.5 g
Total Fat
5 g
Saturated Fat
35 mg
Cholesterol
400.7 mg
Sodium
6.8 g
Carbs
0.4 g
Dietary Fiber
1.4 g
Sugars
10.4 g
Protein
239g
Serving Size

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Smoked Salmon Rilettes

Features:
    Cuisine:

    An elegant, delicious and quickly prepared entre that uses ingredients which most guests will enjoy and which will mix and match well with most main courses. It is also one that is largely prepared beforehand with just a few steps to complete in the five minutes before serving, while the pita bread is in the oven warming. I have had this recipe in my files for years and I no longer remember where it came from. I have also modified it over the years, but because I keep my recipes in Word files, what was the original recipe and what are my modifications are also lost in the mists of time - or perhaps more appropriately in the unfathomable depths of cyber space.

    • 30 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Smoked Salmon Rilettes, An elegant, delicious and quickly prepared entre that uses ingredients which most guests will enjoy and which will mix and match well with most main courses It is also one that is largely prepared beforehand with just a few steps to complete in the five minutes before serving, while the pita bread is in the oven warming I have had this recipe in my files for years and I no longer remember where it came from I have also modified it over the years, but because I keep my recipes in Word files, what was the original recipe and what are my modifications are also lost in the mists of time – or perhaps more appropriately in the unfathomable depths of cyber space


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    Steps

    1
    Done

    Reserve a Third of the Smoked Salmon.

    2
    Done

    Process the Remainder in a Food Processor With the Crme Fraiche, Butter and Lemon Rind Zest.

    3
    Done

    Place in a Bowl and Mix in Shallots and Lemon Juice.

    4
    Done

    Finely Dice the Reserved Salmon and Spoon Into Four Lightly Oiled Ramekins.

    5
    Done

    Add Rilettes Mixture, Pressing Down Lightly to Smooth the Top and Remove Any Air Pockets.

    6
    Done

    Cover With Cling Wrap and Place in Refrigerator Until Ready to Serve.

    7
    Done

    Peel and Thinly Slice Cucumber, Lightly Pressing Slices Into Top of Each Rilette. If Using a Lebabese Cucumber, Peeling the Cucumber Is Optional.

    8
    Done

    With a Knife, Carefully Work Around the Inside Edge of Each Ramekin to Release Each Rilette from the Sides of the Ramekin.

    9
    Done

    Invert Each Ramekin Onto Each Serving Plate So That That the Cucumber Is on the Bottom.

    10
    Done

    Top With a Fresh Herb Sprig.

    11
    Done

    Serve With Warmed Triangles of Pita Bread.

    12
    Done

    Alternative Ingredients: You Can Use 3 Tablespoons of Sour Cream Instead of the Crme Fraiche, and You Can Use 4 Sprigs of Chervil Instead of the Dill.

    13
    Done

    Chef's Notes: a Classic Rilette Is Prepared With Fatty Mixtures of Pork or Duck. This Is a Modern, Healthier Version, Particularly If You Use a Low-Fat Crme Fraiche or a Low-Fat Sour Cream. You May Like to Serve These Rilettes on a Bed of Lettuce.

    Avatar Of Rowan Hayes

    Rowan Hayes

    Burger boss creating juicy and flavorful burgers with unique and creative toppings.

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