• img
  • Salmon Rillette
    1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
    Loading...Loading...
    By Andreas Viestad

    Salmon Rillette

    Print Friendly
    Share
    Print Friendly

    When you fillet a fish there is bound to be waste. What to do with it? This is a good way to make the most of some of the salmon cuts that often get overcooked, such as the part near the tail and the parts near the belly.

    PREPARATION:

    • 1 Scrape off the meat around the salmon bone and cut the meat from the tail and belly parts into small pieces. Put the salmon pieces in a glass jar with butter, close the lid halfway, and heat up the glass in a bain-marie (a hot water bath). Let simmer until the fish cooked through, about 30 minutes. When the fish is done, stir in smoked salmon, dill, and onion.
    • 2 Heat butter until light and nutty, and pour it on top. Cover while the mixture is still hot – this will seal the jar. Refrigerate.
    • 3 Serve on slices of toasted rye bread with red cabbage, carrot marmalade, mustard, and dill.
    Print Friendly
    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S12 E08 A Whole Salmon and tagged , , , , , . Bookmark the permalink.
  • Related articles

  • When you fillet a fish there is bound to be waste. What to do with it? This is a good way to make the most of some of the salmon cuts that often get overcooked, such as the part near the tail and the parts near the belly.

    PREPARATION:

    • 1 Scrape off the meat around the salmon bone and cut the meat from the tail and belly parts into small pieces. Put the salmon pieces in a glass jar with butter, close the lid halfway, and heat up the glass in a bain-marie (a hot water bath). Let simmer until the fish cooked through, about 30 minutes. When the fish is done, stir in smoked salmon, dill, and onion.
    • 2 Heat butter until light and nutty, and pour it on top. Cover while the mixture is still hot – this will seal the jar. Refrigerate.
    • 3 Serve on slices of toasted rye bread with red cabbage, carrot marmalade, mustard, and dill.
    Print Friendly
  • Recipes and articles

  • Join us on Facebook