- ½ lb. boneless salmon steaks, skinned and cut into 1-inch chunks
- ½ cup white vermouth, or dry white wine
- 2 tablespoons shallots, finely chopped
- ¼ lb. smoked salmon, thinly sliced and cut into 1/4-inch cubes
- 1 8 oz pkg cream cheese, whipped
- 3 tablespoons lemon juice
- salt
- black pepper, freshly ground
ingredients
directions
1. Place the salmon fillet, vermouth and shallots in a medium nonreactive skillet. Bring to a boil and cook over high heat until the liquid is reduced to a syrup, 5 to 8 minutes. Pour the contents of the skillet into a shallow bowl and let cool. |
2. Scrape the cooled cooked salmon with its shallots and syrup into a food processor. Add the smoked salmon, cream cheese and lemon juice. Mix well, pulsing the machine on and off, until a chunky paste is obtained. Season with salt and pepper to taste. |
3. Scrape the salmon rillettes into a small bowl. Cover with plastic wrap and refrigerate 4 to 6 hours, or until well chilled and set enough to spread. |
Categories
Appetizers
