"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

4.6.14

Salmon Rillettes #French Fridays with Dorie

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Salmon Rillettes: simplelivingeating.com

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.


Salmon Rillettes: simplelivingeating.com

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.


Salmon Rillettes- simplelivingeating.com

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. 


Salmon Rillettes- simplelivingeating.com

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. 



Click here to see how the other Dorista's did.






                                This post is shared on the following food/craft parties.

27 comments:

  1. Interesting comments about the flavor. Now that you mention it I agree, I'll probably just add the coriander to the spread next time. I also wish I had added more jalapeno. Next time!

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    1. It did need more spice. I will add more red chile pepper next time, good call.

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  2. I like the way you shaped your rillettes. Very attractive. Though I did enjoy this, I appreciate your comments about what you'll do next time. I think you are right on about the flavors in the poaching liquid not transferring. Grinding up the coriander and pepper into the rillettes is a great solution. My pepper didn't have as much heat as I thought when I liked my finger after seeding it, so I agree about more of that too.

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    1. Glad it was helpful... I really have enjoyed these rillettes.

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  3. I have been loving these rillettes too. I had heard of them and eaten tons of them before Dorie, but what she has taught me is how incredibly easy these fish ones can be! I was even thinking that I might try a short cut with the salmon version next time and see if I can't use canned salmon instead of poached.

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    1. I think you can used canned. Just process it a little...once it's smooth and spiced I bet it will be delicious.

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  4. I wasn't a huge fan of this one, but it was OK. I bought pre-chopped coriander, so some ended up in my rillettes!

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    1. My family liked the tuna more... but I think that had a lot to do with the seasoning.

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  5. I really enjoyed the rillettes, too! The salmon being my favorite! I agree that the flavors were not very strong from the poaching. I also added extra seasoning at the end. Love your pretty presentation!

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    1. Thanks Kathy,
      All I did was shape it in a small bowl and flip it out upside down. I really liked the texture of this one... I didn't get the mixing the smoked with the poached while I was making it.

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  6. I read your Post mid-week, Diane, and knew I was going to love these Rillettes the best of the three. I did think, however, that this was the "fishiest" tasting of the three rillettes and had the strongest flavoring. Now I added more smoked salmon than it called for and racheted up the heat but that was it. I think I like your "mold" better than packing it into a jar. The butter is what probably makes it so easy to come out. I actually took your idea of using the leftovers for a sandwich mixture (albeit with 2 pieces of bread) for my hiking lunch. It was delicious. I am enjoying all the pictures of your kids as they end their school year. The pictures are fun to see.

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    1. Both of these rillettes made for exciting lunches. No more boring tuna or salmon sandwiches anymore thanks to Dorie. I'm so glad you are enjoying the kid pics... it has been a little exhausting going to all of the end of year events, but the kids are so proud of their work... it makes it enjoyable. I loved seeing the pictures of you and your family... gorgeous just like you.

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  7. Diane, very lovely presentation of the Salmon Rillettes - we absolutely adored this recipe , enjoying the subtle flavors but I can understand that one would want to add a bit more spicyness to this appetizer, or a few fresh herbs.
    Have a good weekend!

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    1. As you have probably guessed about me, subtly is not my thing. I guess I've lived in New York too long.

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  8. I am also glad Dorie introduced us to the Rillettes…the Salmon is my favorite by far! I will be making this one again…I think for fourth of July! Love your photos and presentation, Diane! Just lovely! Have a great weekend!

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    1. Thanks Kathy,
      I love being able to take pictures outside... it is so much easier than in my old dark house.

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  9. I never had or heard of rillettes before Dorie. I haven't made the tuna ones yet, but HATED the sardine ones. Was very glad that I enjoyed the salmon so much. I agree that the poaching liquid didn't lend a ton of flavor, but I didn't miss the extra spice. It was so lovely and subtle. I'll be making this one again, and I may follow your lead and add some spices to the finished product, to see which way I prefer it.

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    1. I like sardines and I didn't like the sardine rillettes, but I loved the tuna one and really liked this one... so I feel like my batting average with rillettes is pretty good. Glad you enjoyed this one.

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  10. I did enjoy the poaching part of this recipe. This was good. You got a good looking rillette there! Love your presentation!

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  11. I agree - rillettes in general have been an eye opener. Who knew?
    I skipped the poaching and used a smoked fish and have to say this made things 1) easy and 2) there was a lot of flavor. I would like to try it with the poached fish some time, though.
    Nice presentation

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    1. The texture contrast between the poached and the smoked was nice.

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  12. Hi Diane. I'm stopping over from Let's Get Real today. Rillettes are new to me, but I'm sure that my father used to make something similar when I was young. I'm excited to try the salmon and tuna rillettes. I bet my kids would love the tuna. My little ones are both big tuna fans.

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    1. How perfect that these remind you of your father, with Father's Day coming up this weekend. The tuna was my kid's favorite.

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  13. I think adding more spice to the mix is a great idea, though mine seemed to have some of the flavours come through. I also wish I'd kept the poaching liquid to use as a stock. It was fragrant and tasty in its own right.

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  14. Interesting but it looks good! Pinned. Thanks again, for being a part of our party. I hope to see you tonight at 7 pm. Lou Lou Girls

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  15. Hi Diane,
    We will just love your Salmon Rillettes, it looks so good! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
    Miz Helen

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