Smoked Salmon Rillette with gherkin, pickled onion, caper berries, rosemary crackers Featured

Smoked Salmon Rillette with gherkin, pickled onion, caper berries, rosemary crackers

Starting with a shareable dish, this appetizer plays with delicate belly meat of the salmon. Blended with creme fraiche, sweated shallot, lemon juice, salt, minced chives and white pepper, this rillette should be a smooth consistency. For a texture and a light smokey flavor, our chefs chop and fold G&D lox into the rillette. It is then presented in a 5oz lidded jar capped with a layer of butter. Crackers and a small dish of gherkins accompany this presentation as goodies for this delightful appetizer.

Smoked Salmon Rillette

Serves 4 as appetizer

8 ounces salmon belly, steamed
4 tablespoons crème fraiche
2 tablespoons shallot, minced
1 tablespoon butter
1 lemon juice and zest
1 tablespoon chives, minced
4 ounces Gerard and Dominique Smoked Salmon Lox, diced
clarified butter, for sealing
The Goodies, recipe follows

  1. Set up a pan with a steamer rack in bottom. Add 2 cups water and bring to a simmer. Place salmon on top of rack, cover and steam 8 minutes. Remove from pan and cool.
  2. In a small saute pan over medium heat add butter, shallots and season with salt and pepper. Saute until softened about 3-4 minutes. But don’t let them brown. Remove from heat and set aside.
  3. In a large bowl combine steamed salmon, crème fraiche, sauted shallots, lemon juice and zest, chives and smoked salmon lox. Season with salt and pepper. Stir until you get a smooth, spreadable consistency. Refrigerate 30 minutes.
  4. Transfer salmon mixture to ramekins leaving half an inch of space at top. In a small sauce pan over medium heat heat clarified butter until melted. Pour half inch layer of clarified butter over each ramekin and refrigerate one hour.
  5. To serve remove and discard the butter seal. Place ramekin on serving plate along with a small bowl of The Goodies and crackers.

The Goodies

1 tablespoon gherkins, chopped
1 tablespoon pickled onion, chopped
1 tablespoon Castlvetrano olives, chopped
1 tablespoon caper berries, chopped
Splash of olive oil

  1. In a small mixing bowl combine all ingredients and mix well. Serve alongside Salmon Rillette.
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