Salmon Rillette

When you fillet a fish there is bound to be waste. What to do with it?  This is a good way to make the most of some of the salmon cuts that  often get overcooked, such as the part near the tail and the parts near  the belly.

When you fillet a fish there is bound to be waste. What to do with it? This is a good way to make the most of some of the salmon cuts that often get overcooked, such as the part near the tail and the parts near the belly.

INGREDIENTS:

⅓ lb. (150 g) salmon meat

2 tbs. butter

3 oz. (70 g) smoked salmon

Cooking oil

1 tsp. dill seeds

2 tsp. fresh dill

PREPARATION:

  • Scrape off the meat around the salmon bone and cut the meat from the tail and belly parts into small pieces. Put the salmon pieces in a glass jar with butter, close the lid halfway, and heat up the glass in a bain-marie (a hot water bath). Let simmer until the fish cooked through, about 30 minutes. When the fish is done, stir in smoked salmon, dill, and onion.

  • Heat butter until light and nutty, and pour it on top. Cover while the mixture is still hot – this will seal the jar. Refrigerate.

  • Serve on slices of toasted rye bread with red cabbage, carrot marmalade, mustard, and dill.

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Crispy Salmon Skin and Spicy Fishbone

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Fish Soup, from Head to Tail