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Riet salmon. Rillettes de saumon. Once in France. The writer, who is considered the father of the naturalistic novel, not only was reputed to be knowledgeable grocery store, but he was in reality. However, all the charm of Haute cuisine, he was able to understand only when his novels began to bring good money. Until that time, the life of Balzac was, in many respects, scarce: more than 11 years he spent behind dull walls of various apartments and boarding schools. The funds allocated to it by the family, was not allowed to luxuriate neither in clothes nor food. The young man he often bought food and cooking of simple but tasty meals. He was particularly good Riet (rillette) – pate with fibers and pieces of meat (poultry, game, fish), which usually eat, spread on bread.
Ingredients for Riet salmon
- Salmon - 270 g
- Trout - 100 g
- Green onions - 2 tbsp
- Dill - 1.5 tbsp
- Cheese curd - 120 g
- Sour cream - 2-3 tbsp
- Apple - 1/2 PCs
- Lemon juice - 1-1,5 tbsp.
- Salt - to taste
- Black pepper - to taste
Step by step instruction of cooking Riet salmon
Salmon fry in a dry pan over medium heat for 3-4 minutes on each side. Cool. Mash with a fork.
Cold-smoked rainbow trout cut into small cubes.
Add chopped green onions,
And finely chopped dill.
Green Apple free from pith, cut into small cubes. Sprinkle with lemon juice.
Combine with chopped salmon.
Add cottage cheese,
Sour cream, salt and pepper to taste.
Mix well. Let stand in a cool place for about 1-2 hours.
Serve with a dry white wine, toast or slices of fresh cucumber.