Recipe Salmon rillettes
Preparation time:
1h
Heat treatment time:
1h30
Shelf life:
Conserver 12 mois au frais (<6°C)
Ingredients
Number of persons: Plusieurs
Preparation
- Boil about fifteen minutes of 2 liters of water with the carrot cut into rings, the chopped onion, the clove, the thyme. Salt and pepper according to your taste.
- Lower the heat and introduce the salmon that you will have previously washed, emptied, and from which you have cut your head and tail.
- Leave the salmon in the simmering water for 15 minutes. If you use pavers, 7 minutes will be enough.
- Remove from heat and let cool. Meanwhile, cut the smoked salmon into small dice of 2 to 3 mm. When the court-bouillon is cold, drain the salmon and remove the nets.
- Crush the flesh into the fork by gradually incorporating the butter, the egg yolks and the diced smoked salmon.
- Fill the terrines Le Parfait Great or Le Parfait Familia Wiss up to 2 cm from the edge. Close and proceed immediately to heat treatment for 1:30 to 100 ° C.
2 comments
Pour moi , pas de thym mais aneth et jus de citron , excellent
Je rajoute un peu d aneth
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