I am fresh back from vacation, a Caribbean cruise, and adjusting to life back on land and in the kitchen again. I did a make-up recipe this week for French Fridays with Dorie as I had most of the ingredients for it. My head is still in a fog and on the wrong time zone but despite that I still made something good.
This salmon rillettes recipe contains; smoked salmon, salmon filet poached, shallot, butter, lemon rind and Chile pepper. I had all the ingredients nicely laid out but neglected to put the lemon rind and Chile pepper in the poaching liquid. Life back on land...
A Plateful of Happiness. I watched the video post by Kathy at Bakeaway with Me and I learned to rinse the shallot first to get some of the bitterness out. I neglected to do this with the tuna rillettes and it made a big difference. I halved the recipe and it still made a lot. Luckily I love salmon and it was the one fish that I did not have on vacation.