Entertaining – A Way of Life

I have so many recipes that sometimes I forget about the old favorites because I want to try something new. This is the case for the Salmon Rillettes recipe below.

I have been cooking, giving parties, and entertaining small groups for dinner since I was in the 8th grade! That is a long, long time. I have myriad recipes I have created, discovered, or adapted over the years, and with a new year approaching, I decided it was time to share something easy, delicious, and festive.

On Christmas Day, I had a smoked salmon appetizer at Skipjack in Austin, and it made me think of this appetizer, which is delicious. Depending on the type of party you may be hosting – a cocktail bash, or a special dinner for six, this is easy as well as delicious. It is dairy-free, and if you serve it with chips, it is also gluten-free. A bonus all around.

If you serve the Salmon Rillettes to a group, dump it all in a big bowl. If you are serving dinner after drinks, serve the rillettes in small individual bowls, in small portions (2 – 4 tablespoons), placed on a saucer, with the appropriate amount of chips on the side. Serve bubbles or ice-cold martinis to drink with the Salmon Rilletes, then sit back, relax, and enjoy the party.

NOTE: The original version of this recipe came from Michel Chiarello’s cookbook, At Home with Michel Chiarello. I think he was a brilliant chef, and his cookbooks, cooking shows, and recipes on Food Network attest to that fact.

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Salmon Rillettes

Makes 2 cups

• Sauce
  • 1 cup mayonnaise
  • 1/2 lemon, juiced
  • 1 tablespoon Dijon mustard
  • Dash extra-virgin olive oil
  • Dash Worcestershire sauce
  • Dash Tabasco  
  • 1 1/2 teaspoons capers, chopped
  • 1 1/2 teaspoons caper juice
  • 1/2 – 1 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh chives, minced
  • Additional sea salt to taste, if needed
  • Additional freshly ground black pepper to taste, if needed

• Salmon
  • 1 cup cold water
  • 1 tablespoon fresh lemon juice
  • 8 ounces salmon fillet, skinless, pin bones removed, about 3/4 inch thick
  • 1 – 2 teaspoons Diamond Crystal Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces smoked salmon, cut into short strips

• Garnish
  • Lemon zest, grated on a Microplane zester
  • 1 tablespoons fresh chives, finely sliced
  • Thinly sliced cherry or grape tomatoes, OPTIONAL

For sauce:

In a bowl, whisk together all ingredients. Taste for seasoning, adding more salt or pepper if needed. Cover and refrigerate. NOTE: May be made 2 to 3 days ahead of time. Keep refrigerated.  

For salmon:

Preheat an 8-inch skillet over high heat. Add the water and lemon juice, to a depth of 3/4 inches. Generously season the salmon fillet on both sides with salt and pepper. Place the salmon in the skillet and bring the water to a simmer (about 180° F on an instant read thermometer – Thermapen is best). Reduce the heat to very low, tightly cover the pan, and poach the salmon at a bare simmer until medium rare (120° to 125°F), 5 to 6 minutes. Remove the salmon to a plate and place it in the refrigerator to cool.

Check once again for any pin bones in the salmon and remove. Flake the fish and add it and the smoked salmon to the mayonnaise and gently fold to combine. Spoon into a serving dish and garnish with lemon zest and thinly sliced chives. Store covered in the refrigerator until thirty minutes before serving time. If you want to be creative or cut the richness of the salmon rillettes, scater or circle with a wreathe of thinly sliced cherry or grape tomatoes. Serve with kettle-style potato chips for dipping or thin crisp crostini for spreading.

My drink of choice is an ice cold gin martini. Bubbles of any kind would be great.

For another delicious and easy party appetizer, click on the link below the photo:

https://www.charlottestexashillcountry.com/smoked-salmon-cheesecake/

Michael Chiarello’s Cookbooks

Michael Chiarello’s cookbooks are available on line form many sources, including Amazon. Click on the link for the cook book mentioned at the beginning of this post.