If you have read my last post, then you will know that I have launched a cookbook publisher. As I write this, I have twelve days to go on a Kickstarter campaign to reach my goal of £24000 which will pay for the final, most expensive stages of publishing my first book. And, since it is nearly December, and therefore nearly Christmas, I thought it seemed appropriate to give you a little gift on each of those twelve days, the gift of a recipe from The French Home Cookbook. Hopefully you will find them useful, hopefully you will find them inspiring and, hopefully, if you or someone you love is tempted by them then you will head over to the Kickstarter page and pledge a little something to help the recipes get published.
I’m starting, like any good Francophile, with snacks to go with the apéritif. These salmon rillettes take about 25 minutes, most of which is spent cooking and cooling the fish, and they are marvellous with a little glass of crisp white or fizz. I’d suggest adding the lemon juice and salt little by little to the cream mixture, since I like mine quite lemony and salty and you might want to emphasise the richness of the fish and crème fraîche. They are perfect on a cracker or, perhaps, on a blini. Bon appétit!
Makes enough for about 4-6 people
Cupboard (or things you may already have)
freshly ground sea salt and black pepper
600g fresh salmon fillet
1 tbsp green peppercorns (drained, if in brine)
250ml crème fraîche
1. Put the salmon in a saucepan, cover with water, bring to the boil then take it off the heat and leave the fish to poach in the water for 10 minutes or until done/opaque. Drain and leave it to cool.
2. Crush the green peppercorns, juice the lemon then mix both with the crème fraîche and season with a little salt.
3. Skin the cooked fish if necessary then flake with a fork. Slowly beat in the cream and pepper mixture. Taste and adjust the seasoning if necessary. Chill before serving (if you have time; I served them straightaway and they were delicious).