Salmon rillets Recipe

Difficulty
level

Preparation
time
about 1h

Heat treatment time
1h

Conservation
time
12 months

Ingredients list

1 fresh salmon (about 700 g) or fillets
200 g of smoked salmon
200 g of butter
2 eggs
1 carrot
1 onion
1 clove
Thyme
Salt, pepper

Number of servings

4 servings

Jar suggestion

Le Parfait Super Terrines or Familia Wiss 200 or 350

Preparation

Add the carrot, chopped onion, clove, thyme, to boiling water and cook for about 5 minutes. Season to taste with salt and pepper.
Wash and gut the salmon or ask your fish monger to do so, remove the head and tail. Reduce the heat and cook the salmon in the stock.
Cook in simmering water for 15 minutes. If using salmon fillets, 7 minutes should be enough.
Remove from the heat and allow to cool. Meanwhile, cut the smoked salmon into 2-3 mm cubes. When the stock has cooled down, drain and take the salmon flesh out.
Crush the flesh with a fork into a bowl, incorporating slowly the butter, egg yolks and smoked salmon dice cubes.
Fill the Le Parfait Super Terrines or Le Parfait Familia Wiss Terrines up to 2 cm from the brim. Seal tightly and proceed immediately to the heat treatment for 1 hour at 100°C.