SEPPI RENGGLI'S SALMON RILLETTES

Seppi Renggli's Salmon Rillettes image

Provided by Florence Fabricant

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

Previous Next

Ingredients

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