Salmon Rillettes
| Yield: | 8 Servings |
| Categories: | Casseroles, Seafood |
| Court Bouillon ** | ||
| SALMON | ||
| 3/4 | lb | Salmon, fillets or steaks, |
| DIVIDER | -- fresh, trimmed, skin on | |
| 1 | tb | Salt, sea |
| 1/2 | ts | Peppercorns, whole |
| 1 | sm | Chili, dried |
| 1 | c | Butter, unsalted, softened |
| 1 | tb | Armagnac |
| 3/4 | lb | Salmon, smoked, trimmed, and |
| DIVIDER | -- cut into shreds | |
| 4 | oz | Roe, salmon |
| TOAST STRIPS | ||
| Oil, olive | ||
| 1 | Bread, white, loaf, sliced | |
| DIVIDER | -- 3/4-inch thick, crusts | |
| DIVIDER | -- trimmed, each slice cut | |
| DIVIDER | -- into 3 long strips |
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