Wednesday, January 5, 2011

New food, new art.

This is the Hawthorne Gallery, right next to Redfish, the new restaurant owned and operated by the same family of artists, the Hawthornes.
I've tasted some yummy stuff at Redfish, and some I never had any where else.
When I looked up the recipe for Salmon Rillettes, something I tasted and loved at Redfish, I was surprised on how simple they were to put together.

Here is the recipe, easy and quick, adapted from Susan Loomis's, via David Leibovitz's web site.


6 oz of cooked salmon, flaked
5 T butter
1Tfresh lemon juice
3T minced chives
2T olive oil
pinch of salt
pinch of pepper

Soften and mash the butter with a fork, until no lumps appear, add lemon juice, mix well. Add oil, mix well. Add the salmon, chives and salt and pepper. Mix. Refrigerate for a couple of hours or overnight, covered.
Serve the spread on toasted points or your favorite country bread.


  1. Yum. We had salmon tonight. But this recipe certainly looks as if it enhances what we ate!

  2. Trish and Rob, if you have any salmon left, this is what you do with it. It freezes well, so you don't have to force yourself to feast through it right away. Thanks for the visit.

  3. yes, yes, please. this recipe sounds - in the words of a fellow blogger - absolutely scrummy!

  4. Sounds wonderful...and I picture it with a glass of chilled crisp white wine in my other hand!

  5. When I make rillettes de saumon I use half fresh (cooked) and half smoked salmon - gives even better flavor.