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Joined: Dec 14, 2005
Posted to Thread #30 at 2:48 pm on Jun 10, 2007
A creamy mixture of both fresh and smoked salmon served as a spread on baguette toast. It also makes a wonderful filling for finger sandwiches.
from BISTRO by Gerald Hirogoyen (Sunset Books)
13 oz fresh slamon fillet, skin removed
Salt and pepper
1/2 cup plus 1-1/2 Tbs. unsalted butter, very soft
1 tsp. lemon juice
1 Tbs. fresh chives
7 oz smoked salmon (the lox type) cut into small pieces
Buttered, toasted baguette slices
Salt and pepper the salmon fillet and steam until just opaque throughout. Let cool and shred with a fork.
Whisk the butter and eggs together. (It may look a little curdled.) Stir in lemon juice, chives and both salmons. Season with salt and pepper.
Spoon the mixture into a terrine or individual ramekins and cover with plastic wrap. Refrigerate for at least 3 hours or overnight. Bring to room temperature before serving.
I've also used this as a filling for finger sandwiches.
About the raw eggs, I usually use much more lemon juice for the acidity and flavor. Still, this shouldn't sit around at room temperature all day.
Other messages in this thread:
- 30. Salmon Rillettes - Joe - 2:48pm on 06/10/07 (0)