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Рецепт Salmon Rillettes With Roasted Peppers

by Global Cookbook

Ингредиенты

2 x Red peppers, seeded and quartered lengthways 1 x Shallot, diced 1 x Clove garlic, finely minced 6 x Bay leaves, cut into strips 4 Tbsp. Extra virgin olive oil 1 Tbsp. Sherry vinegar     Salt and pepper 1 kg Salmon fillets, skinned 4 pt Court bouillon 4 x Shallots, finely minced 450 gm Unsalted butter

1 tsp Thyme leaves 2 Tbsp. Lemon juice 4 x Egg yolks 1 tsp Freshly grnd black pepper 1 pch Grated nutmeg 1 pch Cayenne pepper 4 Tbsp. Double cream 45 ounce Smoked salmon, diced 4 Tbsp. Minced chives 100 gm Clarified butter, (100 to 175)

Инструкции

1. Pre-heat your grill to high and place the peppers underneath, skin side up.
2. Cook till lightly charred, then remove and place in a paper bag to cold for 10 min. Peel and dice the peppers then put into a bowl with the remaining ingredients and mix.
3. Place the salmon fillets in a wide, shallow saucepan and just cover with court bouillon. Bring to the boil then remove from the heat and leave to cold. Flake the fish and remove any bones.
4. Cook the shallots in a little butter with the thyme till soft but not coloured. Place the smoked salmon in a food processor with the shallots and remaining butter, lemon juice, egg yolks, black pepper, nutmeg, cayenne pepper and cream. Blend together till all the ingredients are incorporated, but not smooth.
5. Transfer to a bowl and mix in the smoked salmon, chives and roasted peppers mix with all the juices. Pack into a terrine dish or possibly loaf tin, smooth the surface and flood with clarified butter. Refrigeratein the fridge till set.
6. Unmould the rillettes and cut into slices. Serve with toasted country bread.

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