Potted Rillettes of Salmon
Marco Pierre White
Wednesday February 28, 2007 - The Guardian
Makes 4-5 ramekins:
150g smoked salmon, whole pieces, not sliced
300g fresh salmon fillet, split into two 150g pieces
100g rock salt
½ lemon - zest and juice
small bunch of dill
100g unsalted butter
100g olive oil, not extra virgin
1 small bulb of fennel, finely chopped
2 large shallots, finely chopped
Salt and freshly ground white pepper to season
Put the rock salt, sugar, lemon juice and zest, and dill in a food processor and blend until a smooth paste is created. Take one of the 150g pieces of fresh salmon and coat in the paste, wrap the whole lot tightly in clingfilm and marinate in the fridge for up to 12 hours. Afterwards, rinse the salmon under cold running water to remove all traces of the marinade and pat dry with a clean cloth.
Take the smoked salmon and the marinated fresh salmon and carefully dice each piece into 6-8mm squares, place in a large bowl and put to one side. On a clean chopping board, dice the remaining fresh salmon similarly.
In a large, heavy-bottomed pan melt the butter with the olive oil, taking care not to allow the butter to brown. Add the chopped fennel and shallot, cook carefully over a low heat so that the fennel begins to soften without colouring. Add the diced fresh salmon to the pan and remove from the heat. The residual heat in the pan will cook the salmon; gently stir the mixture ensuring that the fish does not break up too much.
Mix the cooked salmon and fennel with the diced smoked and marinated salmon and gently combine together. Adjust the seasoning with the salt and black pepper. Spoon the mixture into the ramekins and tap them so they are level, spoon a little of the butter on to the top of the salmon to "seal" them.
Garnish the pots with a few thinly sliced shallot rings and a sprig of fresh chervil, and serve with hot toast.
Creation date : 23/09/2007 @ 22:17
Last update : 11/11/2007 @ 22:41
Category : Recipes
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