Salmon Rillettes with Caviar
Breakfasts • European
Description
A special type of pâté known as rillettes originates from the Touraine region. One theory about its name comes from the French word 'rille,' meaning 'ear,' which hints at the fact that all parts of the animal were used in making rillettes. It's no wonder that many culinary researchers have drawn parallels between French rillettes and Russian aspic. While in high French cuisine, rillettes have become more refined—now made with poultry, noble fish, rabbits, and other game—what sets rillettes apart from other pâtés is their texture: typically, you can feel distinct pieces in rillettes, while pâtés and terrines are smoother. The filling is also important; pâtés often include nuts, lemon zest, or, as in this fish recipe, caviar—these not only enhance the presentation but also add flavor. A great breakfast option for using up leftovers—prepare a larger batch of rillettes in advance, and in the morning, all you need to do is toast some bread or grab a fresh baguette.
Ingredients
- Smoked haddock fillet 25 oz
- Semi-soft cream cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Red Caviar to taste
- Toasts to taste
Step-by-Step Guide
Step 1
Bake the salmon fillet wrapped in foil in a preheated oven at 355°F for 15 minutes. Allow to cool completely.
Step 2
Use a fork to shred the fillet into separate strands and mix it with cream cheese. Season with salt and pepper.
Step 3
Transfer to a serving dish and generously top with red caviar. Serve with toast.
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