WebFor the rillette mixture. 300g whole milk. 2 celery sticks, trimmed and finely diced. 2 shallots, peeled and finely diced. 1 lemon, cut into quarters. 2 bay leaves. 1 star anise. 4 white peppercorns. 2 Aquna Murray Cod fillets. skinless and deboned (approx. 120g each) 100g reserved mayonnaise. 5g flat leaf parsley leaves. 5g dill leaves WebSep 27, 2010 · 4 radishes, thinly sliced into "coins" about the thickness of a dime Preparation Preheat oven to 275°F. In a medium bowl, mix ¾ cup crème fraîche, …

Recipe: Salmon Rillettes Kitchn

WebOct 19, 2011 · Directions. Cut salmon filet into 1-inch cubes. Add shallots, salt, and chili flake, and set aside. In a medium saucepan over medium heat, add 1 heaping tablespoon … WebSmoked mackerel & horseradish rillette, cucumber, mint & pomegranate salad & crostini 8 Smoked salmon, capers & lemon, pumpernickel bread 8 Chicken Caesar salad with crispy leaves, parmesan shavings 8/15 Lamb kofta with Greek salad & mint yoghurt (gf) 8/15 Mains Spinach gnocchi with mushrooms in a pesto cream sauce (v) 8/15 scottish alcohol industry partnership

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WebRemove from heat and allow to cool. Step 2. Using a fork or a whisk, cream butter and olive oil together until mixture is smooth and emulsified. Step 3. 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. WebFor the clarified butter Place butter in a small saucepan and melt over low to medium heat. Lightly simmer until it separates, about 5 minutes. Skim the foam from the top and pour the butter slowly through a strainer lined with cheesecloth, stopping short of the solids left in the bottom of the pot. Set aside while preparing the rillettes. WebPour enough clarified butter over the rillettes to cover with a layer at least ¼-inch thick, then place in the refrigerator to cool. Use any extra butter for eggs, popcorn, crepes, etc. Take … scottish amateur cup 3rd round draw