{"id":1059,"date":"2010-04-19T10:57:36","date_gmt":"2010-04-19T10:57:36","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=1059"},"modified":"2010-04-19T10:57:36","modified_gmt":"2010-04-19T10:57:36","slug":"recipe-salmon-rillettes-with-cucumber-pickle-capers-and-pink-peppercorns","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/04\/19\/recipe-salmon-rillettes-with-cucumber-pickle-capers-and-pink-peppercorns\/","title":{"rendered":"Recipe | Salmon rillettes with cucumber pickle, capers and pink peppercorns"},"content":{"rendered":"<p><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0497.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1060\" title=\"Salmon rillettes\" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/img_0497.jpg?w=300\" alt=\"\" width=\"300\" height=\"225\" \/><\/a>I&#8217;m all for a rustic, slapdash approach when it comes to cooking. Food that is over-manicured and fussy has no place in the home kitchen, and will only lead to a maniacal cook and unrelaxed eating. That said, it is possible to create a dish that looks elegant and striking without the use of tweezers and paintbrushes for presentation. This recipe is incredibly simple, and yet looks (at least I think looks) delightful. Serve with toast and butter.<\/p>\n<p style=\"text-align:center;\">***<\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\">Serves 4 as a starter<\/span><\/p>\n<p style=\"text-align:center;\"><em>For the cucumber pickle<\/em><\/p>\n<p style=\"text-align:center;\">Half a cucumber, thinly sliced<\/p>\n<p style=\"text-align:center;\">2 shallots, peeled and sliced<\/p>\n<p style=\"text-align:center;\">175g sugar<\/p>\n<p style=\"text-align:center;\">120ml cider vinegar<\/p>\n<p style=\"text-align:center;\">Salt<\/p>\n<p style=\"text-align:center;\"><em>For the rillettes<\/em><\/p>\n<p style=\"text-align:center;\">1 glass of white wine<\/p>\n<p style=\"text-align:center;\">500ml water<\/p>\n<p style=\"text-align:center;\">1 bay leaf<\/p>\n<p style=\"text-align:center;\">250g skinless salmon<\/p>\n<p style=\"text-align:center;\">2 tablespoons creme fraiche<\/p>\n<p style=\"text-align:center;\">Juice of a lemon<\/p>\n<p style=\"text-align:center;\">Salt and pepper<\/p>\n<p style=\"text-align:center;\"><em>To serve<\/em><\/p>\n<p style=\"text-align:center;\">Pink peppercorns<\/p>\n<p style=\"text-align:center;\">Capers<\/p>\n<p style=\"text-align:center;\">Dill<\/p>\n<p style=\"text-align:center;\">*****<\/p>\n<p style=\"text-align:center;\">&#8211; Make the cucumber pickle by mixing the vinegar, sugar and salt until dissolved. Pour over the cucumber and shallot, cover and refrigerate. Can be done up to 4 hours in advance (any longer and the cucumber starts to discolour).<\/p>\n<p style=\"text-align:center;\">&#8211; For the rillettes, put the wine, water and bay leaf in a saucepan and bring to a boil. Simmer for a couple of minutes before adding the salmon. Simmer for 2 minutes, then take off the heat, put a lid on and leave for a further 4-5 minutes, until the salmon is cooked.<\/p>\n<p style=\"text-align:center;\">&#8211; Remove the fish and put in a food processor with the creme fraiche and lemon juice. Season with salt and pepper and blend. You could also do this with a fork for a rougher texture. Taste for seasoning and adjust with more salt, pepper or lemon juice if necessary. Cover and stick in the fridge until ready to serve.<\/p>\n<p style=\"text-align:center;\">&#8211; To serve: place a <em>quenelle <\/em>of the rillettes in the centre of the plate. To one side lay a few slices of pickled cucumber. Round the outside alternate pink peppercorns and capers. Garnish the rillettes with a frond of dill and serve with toast. Or, if you can&#8217;t be arsed with the fancy bollocks, sling a bowl of rillettes in the middle of the table, along with the jar of pickle and some toast and let everyone pile in.<\/p>\n<p style=\"text-align:center;\">\n<div id=\"geo-post-1059\" class=\"geo geo-post\" style=\"display: none\"><span class=\"latitude\">0<\/span><span class=\"longitude\">0<\/span><\/div>","protected":false},"excerpt":{"rendered":"<p>I&#8217;m all for a rustic, slapdash approach when it comes to cooking. Food that is over-manicured and fussy has no place in the home kitchen, and will only lead to a maniacal cook and unrelaxed eating. That said, it is possible to create a dish that looks elegant and striking without the use of tweezers [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[215,236,289,605,684,740],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-h5","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1059"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=1059"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1059\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=1059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=1059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=1059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}