Smoked Salmon Rillettes with Red Caviar Sauce
Appetizers • Italian
Description
Smoked Salmon Rillettes with Red Caviar Sauce
Ingredients
- Smoked haddock fillet 10 oz
- Smoked Salmon Flavored Croutons 5 oz
- Olive Oil 0 fl oz
- Butter 0 oz
- Orange Bell Peppers 0 oz
- Mayonnaise 5 oz
- Chives 0 oz
- Lemon 0 oz
- 10% cream 5 oz
- TABASCO® 0 fl oz
- Water 0 fl oz
- Red Caviar 0 oz
- Olive Oil 0 fl oz
- Romaine lettuce 0 oz
- Balsamic Vinegar 0 fl oz
- Romaine lettuce 0 oz
- Salt to taste
- White Pepper (whole) to taste
- Pasilla Pepper to taste
Step-by-Step Guide
Step 1
For the salmon rillettes, preheat the oven to 320°F. Drizzle a baking sheet with olive oil, place the salmon fillet on it, and bake in the oven until the center of the fillet is pink (about 10 minutes). Remove from the oven, peel off the skin, and let it cool. Melt the butter. Cut the smoked salmon into small cubes. Chop the chives, reserving 2-3 stalks for the sauce. Mix all ingredients with a spatula, adding pink pepper and cream. Place in the refrigerator until the mixture firms up.
Step 2
For the red caviar sauce, squeeze the juice from the lemon and mix it with the cream, mayonnaise, caviar, and TABASCO sauce. Dilute with water. Season with salt and pepper to taste, and add the remaining chives.
Step 3
For the balsamic dressing, mix balsamic vinegar with olive oil, and season with salt and ground white pepper.
Step 4
To serve, tear the lettuce leaves and dress them with the balsamic dressing, placing them on a plate. Using two spoons, form dumplings from the rillettes and place them on the plate as well. Drizzle with the red caviar sauce. If desired, place a little red caviar on top of the dish for decoration.
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