Well, it's hard to believe it's been almost a year since my last post. Naturally, a lot has happened since then. I completed my first year of business school, made new life friends, got married, discovered a serious hobby in wine, and bought a first home. It has been one of the most joyous years of my life, truly.
I'm not sure if I'll continue this blog. It's helped me in so many ways- provided a creative outlet, documented culinary journeys and obsessions, helped me find my style of photography, and been a record of some great meals I've had with Michael and friends. Now that we've started Bugnut Farm, I'm not sure if this means starting over or simply pivoting. We have time to figure this out.
One of my friends from CBS, Dave, has amazing taste in wine and even better, is incredibly generous with his. He recently hosted a Loire wines tasting, for which I brought some cheeses, honey, and this salmon rillette, which is a Thomas Keller recipe. It's not the most simple salmon rillette recipe you'll find out there, but I I found the fussiness worth it.
Salmon Rillettes (Recipe from Food & Wine)
- 1/2 lb skinless salmon fillet
- 1 tablespoon anise-flavored liquer, such as Pernod (I skipped this)
- 1 celery rib
- 1 leek, halved lengthwise
- 1 small onion, quartered lengthwise
- 1 bay leaf
- 1 tsp black peppercorns (whole)
- 1 cup dry white wine
- 4 cups water
- 5 tablespoons unsalted butter, softened
- 1 large shallot, minced (1/4 cup)
- 1/2 tablespoon sour cream
- 1/4 lb skinless hot-smoked salmon, flaked
- 2 tablespoons snipped chives
- 1 1/2 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1/4 tsp smoked sweet paprika
- salt and white pepper
- toasted baguette slices, for serving
On a plate, sprinkle the salmon with the anise liqueur (I omitted this) and season with salt and white pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
Meanwhile, in a large saucepan, bring the celery, leek, onion, bay leaf, peppercorns, wine and water to a boil. Simmer for 25 minutes.
Add the salmon to the pan, cover and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.
In a skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Let cool.
Meanwhile, in a medium bowl, whisk the remaining 4 tablespoons of butter until smooth. Whisk in the sour cream. Add the cooled shallot, along with the poached and smoked salmon, chives, lemon juice, olive oil and paprika and stir until combined. Season the rillettes with salt and white pepper. Serve with toasted baguette slices or crackers.