My parents and I raided butcher shops in France trying out different things made from rabbit, livers, "head cheese", etc. the possibilities were endless!! The best ones were those that had a flaky crust surrounding the terrine.
Before we left France, I bought a cookbook and 2 packages of gelatin ready to take up the challenge on my own.
However, I was afraid to try at first. Most of the meat described in the recipes weren't widely available in this area. Yesterday, I finally decided to tackle it with Salmon (yes, I still have a freezer full of Salmon left from my last restaurant job.) I look through various recipes for salmon rillettes and ended up creating my own recipe that I can incorporate into the terrine.
For 4 servings
- 4-6 oz Salmon
- 2 hard boiled eggs
- Juice of 1 lemon
- 6 - 8 cornichons (I like lots and lots)
- 1 TBSP Rice Wine Vinegar
- 1-2 spring onion (depending on size)
- Fresh Parsley
- Dried or Fresh Dill
- 2 TBSP grainy mustard (please don't use gross French's mustard for this!)
- Salt and Pepper to taste
- Poach the salmon in a large pot; remove and let cool
- Boiled the eggs; let it cool; peel the shells and slice it into 4 or 5 pieces
- Follow the directions on whichever gelatin mix you have
- In a mixing bowl combine all other ingredients
- Once the salmon cools combine with the mixture
- Set out 4 molds (or 1 large one or 2, doesn't really matter)
- Scoop about 2 TBSPs worth of mixture into each of the 4 molds
- Once the gelatin liquid has cooled of a bit pour it into the molds
- Carefully put 2 egg slices into each mold
- Refrigerate for at least 3 hours
Trust me once it comes out, you'll feel like you've never seen anything more beautiful! Try out your own variations, the possibilities are endless!
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