To celebrate
Bastille Day I made leeks vinaigrette and salmon rillettes.
I tested the
leeks when they were simmering by poking them with a knife, but I didn’t really
know what I was trying to feel for, so I undercooked them. They were not meltingly tender. You can’t tell in the picture.
After
tasting the salmon rillettes three times now, they start to taste
different. This time, I thought there
was too much smoked salmon flavor and too much butter. I looked up some more rillettes recipes
online and found that the salmon ratio fresh to smoked of 2:1 by weight is
indeed the highest out there. I also did
not find many other butter/oil-based recipes.
Many used mayonnaise or crème fraiche.
Leeks in vinaigrette (Poireaux
à la vinaigrette)
Salmon rillettes (Rillettes
de saumon)
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