Best Seppi Rengglis Salmon Rillettes Recipes

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SALMON RILLETTES



Salmon Rillettes image

Provided by Food Network

Time 50m

Yield 1 cup/250 g

Number Of Ingredients 8

1 tablespoon olive oil
6 ounces/170 g salmon, cut into large cubes
1/3 cup/70 g butter, softened
1 tablespoon creme fraiche
1 tablespoon chopped shallot
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
1 lemon, juiced

Steps:

  • Heat the oil in a saute pan and gently cook the salmon, leaving the pieces slightly pink in the center, about 5 minutes. Cool. In a food processor or using two forks, shred the salmon and mix with the butter. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want it nice and smearable.

RILLETTES OF SALMON



Rillettes of Salmon image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 50m

Yield 2 cups (about 4 to 6 servings)

Number Of Ingredients 18

1 cup mayonnaise
1/2 lemon, juiced
1 tablespoon Dijon mustard
Dash extra-virgin olive oil
Dash Worcestershire sauce
Dash hot pepper sauce (recommended: Tabasco)
1 1/2 teaspoons capers, chopped
1 1/2 teaspoons caper juice (liquid from a jar of capers)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh chives, minced
8 ounces salmon fillet, skinless, about 3/4 inch thick
1 teaspoon finely ground sea salt
1/2 teaspoon freshly ground black pepper
1 cup cold water
1 tablespoon fresh lemon juice
4 ounces smoked salmon, cut into strips about 1-inch long and 1/4-inch wide
Lemon zest, julienned, for garnish

Steps:

  • In a bowl, whisk the mayonnaise, lemon juice, Dijon mustard, olive oil, Worcestershire, hot pepper sauce, capers, caper juice, salt, and black pepper. Whisk in 2 tablespoons chives and taste for seasoning. Cover and refrigerate until needed. Will keep for 2 to 3 days refrigerated. Makes about 1 cup.
  • Preheat an 8-inch skillet over high heat. Add the water and lemon juice, the liquid should be about 3/4 inches deep. Generously season the salmon fillet on both sides with salt and pepper. Put the salmon in skillet, and bring the water to a simmer (about 180 degrees). Reduce the heat to very low, tightly cover the pan, and poach the salmon until medium rare, 5 to 6 minutes. Remove the salmon to a plate and place it in the refrigerator to cool.
  • Remove any pin bones from the salmon and break the fish up into the mayonnaise. Add the smoked salmon and fold together. Garnish with lemon zest and remaining tablespoon of chives. Store tightly covered in the refrigerator. Serve cool but not cold.
  • Cooking Notes: For the most luscious texture, poach the salmon on your stovetop's lowest possible setting, with the water just gently steaming the fish.
  • Wine Notes: Chardonnay is wonderful with this dish, but please ask your wine merchant for one with little or no oak, so it does not clash with the woody flavor of the smoked salmon.

SALMON RILLETTES



Salmon Rillettes image

A light but rich tasting spread made with fresh and smoked salmon. This is my adaptation of David Lebovitz's adaptation of Susan Loomis's salmon rillettes, a recipe that I have been wanting to make for years. A more buttery version is in Susan Loomis's wonderful book "Cooking at Home on Rue Tatin," and on David Lebovitz's eponymous website. David uses a mixture of steamed fresh salmon and smoked salmon, and I have followed suit, changing the proportions slightly. I used much less butter - 1 tablespoon, and a tablespoon each of olive oil and crème fraîche, as well as some Greek yogurt, and I still came up with a mixture that I can call rillettes. You can serve the spread with sliced bread or crackers, spoon onto endive leaves, cucumber rounds or squares of red and green pepper, or use as a filling for miniature bell peppers. You can also substitute these salmon rillettes for the smoked trout rillettes in the recipe for "Lentils With Smoked Trout Rillettes" from earlier this week. As always, use a fork, not a food processor, to make this.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, snack, dips and spreads

Time 20m

Yield 1 3/4 cups, serving 8 generously

Number Of Ingredients 9

1 6-ounce salmon fillet, bones removed
Salt and freshly ground pepper
5 ounces smoked salmon, cut into thin strips, then into 1/4-inch pieces
1 tablespoon unsalted butter, at room temperature
1 tablespoon extra virgin olive oil
4 tablespoons plain Greek yogurt
1 tablespoon crème fraîche (or omit and use 5 tablespoons yogurt)
1 1-2 to 2 tablespoons fresh lemon juice
2 tablespoons chopped chives

Steps:

  • Lightly oil a steamer basket. Season salmon with salt and pepper and place in steamer basket over 1 inch of boiling water. Cover and steam 5 to 8 minutes, depending on thickness of the salmon. It should be just cooked through and easy to flake apart, but moist. Remove from heat and allow to cool.
  • Using a fork or a whisk, cream butter and olive oil together until mixture is smooth and emulsified.
  • Flake salmon into a medium-size bowl and add smoked salmon. Using a fork, mash the two together until well combined and salmon has broken down like canned tuna. Add butter and olive oil, yogurt and crème fraîche and work together with a fork until well combined. Add lemon juice to taste and the chives, and mix together well. Add pepper and mix together. Chill for 1 to 2 hours. Allow to come to room temperature before serving.
  • Either spoon onto endive leaves or other vegetables, or serve with toasted bread or crackers.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 137 milligrams, Sugar 0 grams, TransFat 0 grams

SEPPI RENGGLI'S SALMON RILLETTES



Seppi Renggli's Salmon Rillettes image

Provided by Florence Fabricant

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

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

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