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Salmon Rillettes


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Ingredients

6 portion(s)

  • 450 g skinless salmon fillet
  • 1 tbsp sea salt
  • 1 l Boiling water
  • 120 g unsalted butter
  • 1-2 eschalots, peeled
  • 1 tbsp sour cream
  • 2 tsp seeded mustard
  • 250 g smoked trout fillet
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 2 egg yolks
  • 40 g Pernod (optional)
  • Small amount fresh tarragon or dill sprigs to garnish
  • 100 g clarified butter
  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Place salmon fillet onto Varoma tray and rub with sea salt evenly on both sides. Cover and refrigerate for 1 hour turning once.

    Remove excess salt and return to Varoma tray. Place water into TM bowl and set Varoma into position. With dial set to Closed lidclosed lid position, cook for 8 minutes at Varoma temperature on speed 2. The salmon should be slightly undercooked and still opaque in centre. Set aside.

    In drained and cooled bowl, place 40g butter with eschalots and chop for 3-4 seconds on speed 4.

    Add a pinch of salt and sauté for 3 minutes at Varoma temperature on Counter-clockwise operationReverse + speed 1. Remove from bowl and cool.

    Insert Butterfly and whisk remaining butter, sour cream and mustard for 10 seconds on speed 4.

    Remove Butterfly and add salmon, trout, lemon juice, oil, egg yolks, Pernod (if using) and herbs. With dial set to Closed lidclosed lid position, press Turbo button 2-3 times in short bursts. Do not puree, we want a coarse texture. Use spatula to assist if necessary.

    Divide mixture between serving ramekins or press into sterilized wide mouthed jar. Place a tarragon leaf on top of each ramekin, top with a thin layer of clarified butter, cover with plastic wrap and allow to chill for at least 1 hour before serving with lavash or crackers of choice and cornichons or dill pickles.

     

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Comments

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  • Tastes great, but I couldn't

    Submitted by Lynn k on 13. January 2012 - 15:24.

    Tastes great, but I couldn't see what u were meant to do with the shallots after setting them aside... So I through them in before the final turbo session.  Also, what herbs were to be turboed?  You mention herbs for garnish, but none to include in the body of the filleted, so I just added a bit extra of dill... What did you use?  Tastes fantastic though, and I can't wait til it cools down enough to enjoy it properly!  Thanks for the recipe.

    tmrc_emoticons.) tmrc_emoticons.)

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  • This is SO delicious!!! I

    Submitted by Quirky Cooking on 2. January 2011 - 09:38.

    This is SO delicious!!! I made it for New Years Eve, and haven't been able to stop eating it - I've had it for breakfast, lunch and dinner, and in between too!!  A new family favourite for special occasions!  Love

    Blogger at www.quirkycooking.com.au

    Author of the Quirky Cooking cookbook

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  • This sounds delicious!!

    Submitted by Quirky Cooking on 23. December 2010 - 13:44.

    This sounds delicious!!

    Blogger at www.quirkycooking.com.au

    Author of the Quirky Cooking cookbook

    FB: Quirky Cooking

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