Tags
capers, caraway, cognac, dill, dinner party, easy, elegant, entertaining, Fish, quick
At our last two dinner parties, I have served smoked salmon with a dash of cognac – a simple, light appetizer to compliment the heavier meat dishes that followed.
SMOKED SALMON WITH COGNAC CARAWAY MAYONNAISE AND TOASTED FRENCH BREAD
1 teaspoon caraway seeds
1/2 cup mayonnaise
3 tablespoons sour cream
1 tablespoon chopped fresh dill
2 teaspoons Cognac
smoked salmon
dill and toasted French bread to serve
With a mortar and pestle, grind caraway seeds fine. In a small bowl, stir together the ground seeds, mayonnaise, sour cream, dill and Cognac.
Arrange toasted French bread on a platter, top with mayonnaise, smoked salmon and dill.
Enjoy!
SALMON RILLETTES
3 cups water
8 ounces fresh salmon fillet
4 ounces smoked salmon, chopped fine
6 tablespoons butter, melted
2 tablespoons red onion, finely chopped
1/4 cup chopped fresh parsley leaves
rind and juice from one lemon
1 tablespoon Dijon mustard
2 teaspoons drained capers, chopped
2 teaspoons Cognac
French bread to accompany
In a skillet, bring water to a boil and add fresh salmon. Reduce heat and poach salmon at a bare simmer, about 4 minutes, or until just cooked through. Transfer salmon to a bowl and cool.
Flake fresh salmon and add smoked salmon, butter, red onion, parsley, lemon zest and juice, mustard, capers, Cognac and salt and pepper to taste. Stir mixture until combined well and pack into a serving terrine.
Serve salmon rillettes with toasted bread.
Enjoy!
