| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Red peppers; seeded and |
|
|
; quartered |
|
|
; lengthways |
| 1 |
|
Shallot; diced |
| 1 |
|
Clove garlic; finely chopped |
| 6 |
|
Bay leaves; cut into strips |
| 4 |
tb |
Olive oil |
| 1 |
tb |
Sherry vinegar |
|
|
Salt and pepper |
| 1 |
kg |
Salmon fillets; skinned |
| 4 |
pt |
Court bouillon |
| 4 |
|
Shallots; finely chopped |
| 450 |
g |
Unsalted butter |
| 1 |
ts |
Thyme leaves |
| 2 |
tb |
Lemon juice |
| 4 |
|
Egg yolks |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
pn |
Grated nutmeg |
| 1 |
pn |
Cayenne pepper |
| 4 |
tb |
Double cream |
| 45 |
oz |
Smoked salmon; diced |
| 4 |
tb |
Chopped chives |
| 100 |
g |
Clarified butter; (100 to 175) |
INSTRUCTIONS
ROASTED PEPPERS
SALMON RILLETTES
Pre-heat your grill to high and place the peppers underneath, skin side up.
Cook until lightly charred, then remove and place in a paper bag to cool
for 10 minutes. Peel and dice the peppers then put into a bowl with the
remaining ingredients and mix.
Place the salmon fillets in a wide, shallow saucepan and just cover with
court bouillon. Bring to the boil then remove from the heat and leave to
cool. Flake the fish and remove any bones.
Cook the shallots in a little butter with the thyme until soft but not
coloured. Place the smoked salmon in a food processor with the shallots and
remaining butter, lemon juice, egg yolks, black pepper, nutmeg, cayenne
pepper and cream. Blend together until all the ingredients are
incorporated, but not smooth.
Transfer to a bowl and fold in the smoked salmon, chives and roasted
peppers mixture with all the juices. Pack into a terrine dish or loaf tin,
smooth the surface and flood with clarified butter. Chill in the fridge
until set.
Unmould the rillettes and cut into slices. Serve with toasted country
bread.
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