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I am not a glutton

It rarely happens but I overindulged this weekend… in spectacular fashion. It was my last weekend with John before he took off for Europe for three weeks so I decided that trying new recipes was the best way to deal with it. Maybe I was selfishly and subconsciously trying to make him too fat to get on the plane.

Cheese & Wine

I’ve always loved suppers of what we call ‘les restes’ (or leftovers). A baguette, a selection of cheeses, some sort of pâté and green salad dressed with tangy vinaigrette. Not to mention a nice glass of red wine. It is relaxed, easy and really satisfying. Instead of pâté, I made salmon rillettes.

Salmon Rillettes

Adapted from Cooking At Home on Rue Tatin by Susan Loomis

I served the rillettes with slices of fresh baguette.

250g skinned salmon fillet
salt
75 g unsalted butter
1 tablespoon olive oil
1½ tablespoons fresh lemon juice
2 tablespoons chopped chives
125 g smoked salmon, cut into thin strips, then cut into 2 cm pieces
¼ smoked paprika

 

Salmon RillettesPoach the salmon in simmering salted water for 7-8 mins depending on the thickness of the fillet. Once cooked, remove from heat and leave to cool.

In a medium-sized bowl, mash together with a fork the butter and the olive oil until very smooth. This is important otherwise you will have big chunks of butter in the finished rillettes.

Stir in the lemon juice, then the chopped chives and smoked salmon.

Flake the cooked salmon over the mixture, then fold the pieces of salmon into the rillette mixture along with the paprika.

Season with salt, if necessary.

Put into a serving dish, cover, and chill for at least two hours. Bring back to room temperature before serving.

Please note that this keeps in the fridge for a good couple of days.

I also made Pistachio & Apricot Cake and Coconut Macaroons with Chocolate Ganache, but more about that later.

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