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SALMON RILLETTES
Makes about 4 dozens
8 ounces fresh salmon, cooked
8 ounces smoked salmon
1
teaspoon shallots, minced
1/2 cup unsalted butter, softened
1/4 cup
parsley, chopped
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon capers
1 teaspoon Cognac
1 teaspoon lemon peel, grated
1/4 teaspoon ground white pepper
8 slices pumpernickel cut into 1-inch
squares or
4 dozens blinis
Remove any skin or bones from the cooked
fresh salmon. Put in a mixing bowl of a food processor. Mix to a smooth paste.
Cut smoked salmon into small dices.
Add to the fresh salmon paste together
with shallots, soft butter, parsley, lemon juice, Dijon mustard, capers,
cognac, lemon peel, and ground white pepper. Mix thoroughly.
Spoon salmon
mixture into small crock or serving bowl. Refrigerate for an hour.
Serve
with pumpernickel or blinis. (recipe below)
BLINIS
Blinis are
small light pancakes and can be prepared days ahead, and frozen. They are
served as appetizers or hors d'oeuvre and topped with smoked salmon, salmon
rillettes, salmon mousse,salmon tartar, salmon pâté. makes:
about 7 dozens
1 1/2 teaspoon active dry yeast
1 cup milk,
warmed
1 cup all purpose flour
1 cup buckwheat flour
3 egg yolks
1 teaspoon salt
1/2 cup milk
3 egg whites
1/2 teaspoon cream of
tartar
PREPARATION
Dissove the yeast in the warm milk. Place the
flour in a large bowl and make a well in the center. Add the milk and yeast
mixture, the egg yolks and salt. Mix well together.
Cover the bowl and
leave to rise at room temperature until doubled in volume. Strir in the
remaining milk. Beat the egg whites with the cream of tartar until stiff. Fold
in the batter mixture.
Heat a large non stick frying pan over medium heat.
Using a teaspoon, spoon enough batter in pan to form small 2-inch round
pancakes.
Brown on one side, and turn once to cook the other side. Transfer
to a tray. Cover with foil.
