*  Exported from  MasterCook  *
                              SALMON RILLETTES
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Casseroles                       Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       x            Court Bouillon **
      3/4   lb           Salmon, fillets or steaks,
                         -- fresh, trimmed, skin on
    1       tb           Salt, sea
      1/2   ts           Peppercorns, whole
    1       sm           Chili, dried
    1       c            Butter, unsalted, softened
    1       tb           Armagnac
      3/4   lb           Salmon, smoked, trimmed, and
                         -- cut into shreds
    4       oz           Roe, salmon
                         -----TOAST STRIPS-----
                         Oil, olive
    1       ea           Bread, white, loaf, sliced
                         -- 3/4-inch thick, crusts
                         -- trimmed, each slice cut
                         -- into 3 long strips
        ** See recipe for Court Bouillon.
        Bring the Court Bouillon to a boil in a skillet.
   Add the salmon and lower the heat to simmer.  Place a
   sheet of buttered parchment paper or aluminum foil,
   buttered side down, over the salmon.  Poach until the
   fish is just opaque in the center, (about 8 minutes),
   or about 10 minutes per inch of thickness; DO NOT
   OVERCOOK.  Remove from the heat and cool salmon
   completely in the broth.
        To make up a seasoning mixture, use a small spice
   or coffee mill to grind the sea salt, 1/2 teaspoon
   peppercorns and chili.
        Drain the poached salmon, remove its skin, and
   cut it into 1/2-inch pieces.  Place the salmon pieces,
   butter, Armagnac and a pinch of the seasoning mixture
   into a processor and blend it all into a very smooth
   puree.  Add the shredded smoked salmon to the
   processor and process with rapid on and off pulses
   just until the mixture is blended.  There should be
   visible shreds of smoked salmon.  Transfer the mixture
   to a mixing bowl.
        Gently fold salmon roe into the mixture until
   blended, taking care not to crush the eggs.  Adjust
   the seasoning.  Spoon mixture into a 4-cup souffle
   dish, straight-sided gratin dish, or casserole,
   lightly tapping mold on towel lined work surface to
   eliminate any air bubbles.  Cover the dish with a
   plastic wrap and chill.  (The Court Bouillon can be
   prepared 1 or 2 days ahead.)
   For Toast Strips:
        Preheat oven to 325 F. Rub a baking sheet with a
   thin film of olive oil.  Arrange the bread strips on
   the baking sheet and bake them on the center rack of
   the oven, without turning, until lightly golden (15 to
   20 minutes.)
        Remove the rillettes from the refrigerator 20
   minutes before serving.  Dip the serving spoon in cold
   water and scoop onto cool plates.  Serve with warm
   toast strips.
        Source:  New York’s Master Chefs, Bon Appetit
        :  Written by Richard Sax, Photographs by Nancy
        :  The Knapp Press, Los Angeles, 1985
        Chef:  Seppi Renggli, The Four Seasons
   Restaurant, New York
        Owners:  Tom Margittai, and Paul Kovi
        Pastry:  Bruno Comin
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