Saumon en rillettes – salmon pate


Ingredients

4 oz salmon fillet, fresh – skinned
1/2 cup white wine, dry
1 tbsp olive oil
2 tbsp cognac
pinch salt & pepper
4 oz smoked salmon
6 tbsp butter, unsalted

Slice toast, warm

How to prepare

1. Cut the fresh salmon into bite-sized pieces. In a small saucepan combine the salmon and wine, and bring slowly to a boil over medium heat. Remove from the heat and drain the salmon, discarding the wine. 2. In a small saucepan heat the olive oil and add the salmon. Cook gently over medium heat for about 5 minutes. Do not let it brown. Add the cognac, salt and pepper. Remove from the heat and set aside. 3. Cut the smoked salmon into bite-sized pieces. In a small saucepan over medium heat, saut

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