I am really loving our French Friday's venture into rillettes. I had vaguely heard of them before...but I only associated rillettes with fatty meats. This salmon rillettes and the tuna rillettes we made, have me realizing the possibilities of this spread.
First off, rillettes are great as an appetizer...especially appealing to those who like "Stuff on Toast", but they are also delicious for open faced sandwiches: tartines as the French call them. I enjoyed both this salmon rillettes and the tuna rillettes for lunch.
The other thing that I like about rillettes is that you can make them out of your pantry. Any canned fish or leftovers... meat included, just throw into the food processor and make it into either a smooth or chunky paste. Add bits and pieces of onions, scallions, peppers to it... along with a seasoning: maybe coriander like this rillettes has along with red chile pepper as a dominate taste... or as in the tuna rillettes curry powder served as the primary seasoning.
Of course, I simplified this salmon rillettes. I threw the vegetables into the food processor, and then threw the salmon in for a quick smoothing... I left it a little chunkiness. I loved the contrasting texture between the smoked salmon and the poached salmon.
The flavor of this rillettes didn't jump out at me initially. I had to add more seasoning. I had a feeling that poaching the salmon in the seasoning wasn't going to transfer enough flavor...and it didn't. It was also a waste of good seasoning. I don't like throwing anything out. Next time I will grind and add the coriander and peppercorns directly into the rillettes, so the flavor is more intense.
This recipe was published, so here is Dorie's actual recipe for Salmon Rillettes.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.