Recipe Salmon rillettes with bagel toasts : Practical and Delicious

Recipe Salmon rillettes with bagel toasts : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Salmon rillettes with bagel toasts. You are currently reading Recipe Salmon rillettes with bagel toasts : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Salmon rillettes with bagel toasts requires 2h 40m, cook 20m and serve 8. Caution: allergy Contains gluten, milk, fish, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This beautiful gourmet salmon spread with bagel toasts makes an elegant party platter.

Ingredients:

14 Ingredients

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  450g skinless salmon fillet, pin-boned
  
  
  


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  125g unsalted butter, softened
  
  
  


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  6 eschalots, very finely chopped
  
  
  


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  1 tbsp creme fraiche
  
  
  


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  250g smoked trout fillet
  
  
  


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  2 tbsp lemon juice
  
  
  


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  1 tbsp extra virgin olive oil
  
  
  


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  2 egg yolks
  
  
  


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  2 tbsp Pernod (optional; see Notes)
  
  
  


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  1 tbsp chopped dill, plus a sprig to garnish
  
  
  


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  Clarified butter, to top (see Notes)
  
  
  



• Bagel toasts



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  2 large bagels or 4 mini bagels
  
  
  


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  Olive oil, to brush
  
  
  


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  1 garlic clove, halved
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place the salmon fillet in a shallow dish and sprinkle with 1 tablespoon sea salt. Cover and refrigerate for 1 hour, turning the salmon fillet once.
  
  
  


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  Step 2
  
  
  
  
  Line a steamer with baking paper, then steam the salmon fillet over a saucepan of simmering water for 8 minutes until just cooked but still a little opaque in the centre. Remove the salmon and allow to cool.
  
  
  


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  Step 3
  
  
  
  
  Melt 40g of the butter in a frypan over medium heat. Add the eschalots and cook, stirring, for 2 minutes or until soft. Add a pinch of salt, then cook for a further 2 minutes.
  
  
  


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  Step 4
  
  
  
  
  Place the remaining 85g of butter in a bowl and use hand beaters to beat until pale. Add the creme fraiche and beat in well. Break the steamed salmon and smoked trout into pieces and add to the bowl with the eschalots, lemon juice, oil, egg yolks, Pernod (if using) and dill. Beat gently until the mixture is combined but still coarse, then season well. Place in a glass bowl or clip-lock jar large enough to fit all the mixture and cover with a 1cm layer of cooled clarified butter (see Note, below). Top with the dill sprig, then cover with plastic wrap or the jar lid and and chill for at least 1 hour. (The rillettes will keep for 3 days in the fridge.)
  
  
  


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  Step 5
  
  
  
  
  For the bagel toasts, preheat the oven to 180°C. Cut the bagels or mini-bagels into 2 half-rings, then slice thinly. Spread in a single layer on a baking tray, brush with olive oil and rub with the cut side of the garlic clove. Bake the bagel slices for 2-3 minutes until golden, then leave to cool. (The bagel toasts will keep in an airtight container for 3 days.)
  
  
  

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