Anne Kearneys Double Salmon Rillettes Recipes

Steps:

• Line a 3-cup terrine with plastic wrap, leaving 6 inches over each side. (Or you can serve the rillettes in 12 individual 2-ounce ramekins.)
• Place the fresh salmon in a bowl, sprinkle lightly with the salt and pepper and toss. Smear the bottom of a large sauté pan with 2 tablespoons butter and add the wine, shallots and lemon peel. Add the salmon cubes, spreading them out to ensure even cooking. Bring to a simmer and cook until the salmon is just medium or medium-well, 2 to 3 minutes. Remove the salmon to a bowl with tongs, leaving as many shallots as possible.
• Boil the liquid until only 1/4 cup remains, about 15 minutes. Pour through a sieve into the bowl with the salmon. Cool for 10 minutes.
• Add the smoked salmon, a splash of lemon juice, the chives, dill, crème fraîche and the remaining 2 tablespoons butter. Using a rubber spatula, smear the butter onto the sides of the bowl first; then gently work the rest of the ingredients well into one another. (The poached salmon will break down into shreds.) Taste and adjust lemon juice and seasonings if necessary. Place in the terrine. Cover with the plastic wrap and refrigerate at least 4 hours.
• To serve, use the excess plastic wrap to lift the salmon mixture slightly from the container. Invert the terrine onto a serving platter. Remove the plastic wrap and slice. Garnish each slice, or the ramekins, with crème fraîche and salmon roe. Serve with French-bread croûtes.

Steps:

• Put the salmon and poaching ingredients into a pan and just cover with cold water. Bring to a gentle boil, then turn down and poach for 4 mins. set aside, off the heat, for 5 mins to carry on cooking. lift out the salmon and break into large flakes with a fork. Allow to cool.
• Whizz the cheese in a processor, then add the poached salmon and pulse until blended. if you don't have a processor, mash the fish with a fork and stir into the softened cheese. Add the lemon zest, juice and season to taste (if using a processor, do this with a spoon so that the mix doesn't get overworked).
• Take two dessertspoons, wet with water, then scoop up a generous spoonful of the salmon mix with one. now bring the second spoon over and under the mix, transferring it from one spoon to the other, turning it over as you go. Do this several times until you have an even, egg-shaped portion. Repeat with the rest of the mix, putting them on a plate when done. Cover lightly with cling film. Chill for at least 2 hrs and up to 2 days ahead. Meanwhile, mix the mustard and crème fraîche with seasoning to make a dressing and make the soda bread, see link, right.
• To serve, lay a slice of smoked salmon on 8 plates and top with the rillettes. Spoon the dressing on the side and top with ½ tsp keta and a sprig of dill. Serve with the toasted bread, lemon wedges and dressed salad leaves.

Steps:

• In a food processor, briefly whiz the pieces of smoked salmon with the thyme and lemon juice and zest. Scrape down the sides of the bowl, then add the butter and Boursin. Season lightly with the paprika, a touch of cayenne, and black pepper. Whiz again briefly until the mixture is combined, but still a little rough. Taste, and adjust the seasoning, salt, pepper or paprika. Chill for at least 20 minutes, longer if convenient. Remove from the refrigerator at least 10 minutes before serving.
• Serve with or on slices of buttered rye bread, with a few watercress leaves.

Steps:

• Put the vermouth, onion, lemon juice, parsley stalks and peppercorns in a saucepan with 150ml water and bring to the boil. Simmer for 10 mins. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 mins. Let the salmon sit and cool in the liquid.
• Lift the salmon out of its poaching liquid, remove the skin and flake the flesh roughly. Mix the flesh with the smoked salmon, a good squeeze of lemon, the butter, chervil and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).
• Mix the crème fraîche with the herbs, capers, shallot, oil and lemon juice to taste. Serve the rillettes with leaves of chicory - its bitterness is very good against the richness of the salmon - the caper crème fraîche and some rye bread, if you like.

Steps:

• Lightly oil a steamer basket. Season salmon with salt and pepper and place in steamer basket over 1 inch of boiling water. Cover and steam 5 to 8 minutes, depending on thickness of the salmon. It should be just cooked through and easy to flake apart, but moist. Remove from heat and allow to cool.
• Using a fork or a whisk, cream butter and olive oil together until mixture is smooth and emulsified.
• 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. Add butter and olive oil, yogurt and crème fraîche and work together with a fork until well combined. Add lemon juice to taste and the chives, and mix together well. Add pepper and mix together. Chill for 1 to 2 hours. Allow to come to room temperature before serving.
• Either spoon onto endive leaves or other vegetables, or serve with toasted bread or crackers.

Steps:

• Mix salmon, egg, and chopped onion in a bowl with your hand; add oats incrementally, mixing until the mixture holds together and it not overly moist. Shape the mixture into 4 patties.
• Heat oil and butter together in a skillet over medium heat until the butter is melted and the mixture is hot. Fry patties in oil mixture until browned and heated through, about 7 minutes per side.