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Ingredientes
- 2 x Red peppers, seeded and quartered lengthways
- 1 x Shallot, diced
- 1 x Clove garlic, finely minced
- 6 x Bay leaves, cut into strips
- 4 Tbsp. Extra virgin olive oil
- 1 Tbsp. Sherry vinegar
- Â Â Salt and pepper
- 1 kg Salmon fillets, skinned
- 4 pt Court bouillon
- 4 x Shallots, finely minced
- 450 gm Unsalted butter
- 1 tsp Thyme leaves
- 2 Tbsp. Lemon juice
- 4 x Egg yolks
- 1 tsp Freshly grnd black pepper
- 1 pch Grated nutmeg
- 1 pch Cayenne pepper
- 4 Tbsp. Double cream
- 45 ounce Smoked salmon, diced
- 4 Tbsp. Minced chives
- 100 gm Clarified butter, (100 to 175)
Direcciones
- Pre-heat your grill to high and place the peppers underneath, skin side up.
- Cook till lightly charred, then remove and place in a paper bag to cold for 10 min. Peel and dice the peppers then put into a bowl with the remaining ingredients and mix.
- Place the salmon fillets in a wide, shallow saucepan and just cover with court bouillon. Bring to the boil then remove from the heat and leave to cold. Flake the fish and remove any bones.
- Cook the shallots in a little butter with the thyme till soft but not coloured. Place the smoked salmon in a food processor with the shallots and remaining butter, lemon juice, egg yolks, black pepper, nutmeg, cayenne pepper and cream. Blend together till all the ingredients are incorporated, but not smooth.
- Transfer to a bowl and mix in the smoked salmon, chives and roasted peppers mix with all the juices. Pack into a terrine dish or possibly loaf tin, smooth the surface and flood with clarified butter. Refrigeratein the fridge till set.
- Unmould the rillettes and cut into slices. Serve with toasted country bread.
