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Firm Salmon Rillettes

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#Firm #Salmon #Rillettes 

Think about this as a large singed potsticker loaded down with salmon, onion and cream cheddar. 



Fixings: 

2 eggs 

Rillette: 

1 200 grams can salmon in water 

30 grams cream cheddar 

1/4 onion, cleaved 

3 mushrooms, cleaved 

1 group parsley, cleaved 

1/2 clove garlic, ground 

Salt 

Pepper 

Different fixings: 

2 spring move wrappers 

Olive oil 

Child greens 

Pink peppercorns 

Mayonnaise 

Balsamic vinegar 


Directions: 

Line a bowl with cling wrap and break an egg inside. Wrap it up and secure with elastic band. Include several drops of vinegar into a pan of water and heat to the point of boiling. Include the eggs and bubble for 6 minutes. 

Channel salmon of overabundance water and consolidate with cream cheddar, cleaved onion, slashed mushrooms, hacked parsley, garlic, salt and pepper and blend well. 

Put a liberal measure of salmon blend onto a spring move wrapper. Brush edges of wrapper with a glue made of flour and water. Wrap firmly into a pack. 

Add olive oil to a skillet and cook the salmon rillettes on the two sides until brilliant dark colored and fresh. 

On a serving plate, spread some mayonnaise on pursued by balsamic vinegar. Heap on some child greens and finish it off with the hot salmon rillette. Enhancement with peppercorns and serve promptly.