Try this Salmon Rillettes with Roasted Peppers recipe, or contribute your own.
Suggest a better descriptionPre-heat your grill to high and place the peppers underneath, skin side up. Cook until lightly charred, then remove and place in a paper bag to cool for 10 minutes. 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 cool. Flake the fish and remove any bones. Cook the shallots in a little butter with the thyme until 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 until all the ingredients are incorporated, but not smooth. Transfer to a bowl and fold in the smoked salmon, chives and roasted peppers mixture with all the juices. Pack into a terrine dish or loaf tin, smooth the surface and flood with clarified butter. Chill in the fridge until set. Unmould the rillettes and cut into slices. Serve with toasted country bread.
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Serving Size: 1 Serving (3528g) | ||
Recipe Makes: 1 servings | ||
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Calories: 6369 | ||
Calories from Fat: 5119 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 568.8g | 758 % | |
Saturated Fat 297.5g | 1487 % | |
Monounsaturated Fat 180.9g | ||
Polyunsanturated Fat 52.1g | ||
Cholesterol 8241.2mg | 2536 % | |
Sodium 1151.2mg | 40 % | |
Potassium 4177.2mg | 110 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 27.3g | ||
Protein 291.8g | 417 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6369
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