Wednesday, January 5, 2011
New food, new art.
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.