Salmon rillette with seaweed

Salmon rillette with seaweed

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Here is an original way of cooking salmon with these salmon rillettes with seaweed, for a fresh and fragrant starter.

Ingredients for 4 persons :

  • 200 g of fresh salmon, sliced
  • 30 cl of court-bouillon
  • 50 g of liquid cream (30% fat)
  • 1 tsp. of freeze-dried seaweed
  • 35 g semi-salted butter
  • 120 g smoked salmon
  • Salt pepper

Salmon rillettes with seaweed

- Bring the court-bouillon to the boil, reduce the heat, immerse the salmon in it.

Cook for about 5 minutes (depending on the thickness of the fish) at a simmer.

Drain and crumble in a bowl (take care to remove any bones).

- In a saucepan, bring the cream to a boil, place the algae there (they will rehydrate in the cream), let cool.

- During this time, just melt the butter.

- Coarsely chop the smoked salmon, mix it with the fresh salmon.

Incorporate the melted butter and the seaweed cream, season. Mix well. Distribute in a small terrine or in individual ramekins. Place in the refrigerator for at least 2 hours.

Chef's B.A.ba

This recipe can be served with mesclun and served with toasted country bread sprinkled with fleur de sel.

Cellar side: Savennières

Well-being: Calories per person: 253

This dish provides the fat value of one part cheese and one tablespoon of oil and the protein value of one part meat.

Video: How to Make Salmon Rillette. Easy Salmon Spread. Food Channel L (June 2022).