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Here is an original, fresh and deliciously tasty appetizer recipe of salmon rillettes with orange and homemade blinis.
Ingredients for 4 persons :
For the blini dough:
- 1 egg
- 85 g of wheat flour
- 2 tbsp. of caster sugar
- 1 packet of dry yeast
- 10 cl of milk
- 1 pinch of salt
- 30g butter
For the rillettes:
- 100 g of fresh salmon (prepared by the fishmonger)
- 15 cl of whole liquid cream
- 1 clove of garlic, minced
- 1 orange
- 2 tbsp. tablespoon of sugar
- 5 cl of water
- 30 g soft unsalted butter
- 1 slice of smoked salmon
- Salt, freshly ground pepper
Orange salmon rillettes, homemade blinis
For the blini dough:
- Separate the yolk from the egg white. Reserve the white, place it in the fridge.
- In a salad bowl, place the flour, sugar and baking powder.
- Dig a well, gradually pour in the milk, gently incorporating the surrounding elements and until a smooth paste is obtained.
- Add the egg yolk.
- Mix again, cover and let rise for 1 hour at room temperature.
- Whip the egg white until stiff, add a pinch of salt. Gently fold it into the blini batter.
- Place a knob of butter in a blini pan, pour in a small ladle of batter.
- Cook until the blinis comes off the pan, turn and cook on the other side.
For the rillettes:
Cut the salmon into small pieces.
In a pot,
- Heat the cream with the crushed garlic.
- Add the fresh salmon and cook for 10 minutes at a low simmer.
- Remove the salmon, drain and crumble in a small container using a
- fork.
- Keep the cream in the fridge once cooled.
- Brush and remove the zest and juice from half an orange.
In a pot,
- Pour in the sugar, melt until a caramel forms, add the orange juice and zest.
- Drizzle with a stream of water.
In a blender,
- Arrange the salmon, softened butter and cream.
- Mixer. Add the orange caramel to the preparation.
- Mix, season and keep in the fridge.
For the dressing, place salmon rillettes on each blinis, and garnish with smoked salmon.
Recipe: A. Beauvais, Photo: F. Hamel
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