Recipe: Crab and salmon rillettes
The sea is far from Franche Comté, many regions are deprived of it; deprived of those long afternoons spent on a fine sandy beach, golden by the rays of the sun so hot but so good, disheveled by the sea breeze.But what I miss the most are the fresh seafood , purchases at the auction in the fishing port. I like this very special atmosphere at the very start of the day. But above all, I love the smell of water, algae, fish and the incessant cries of the seagulls which await the return of the fishing boats.
Recipe ingredients
- Recipe Crab and salmon rillettes for 6 people:
- 125 g of canned crabs.
- 105 g of canned nautilus salmon.
- 3 shallots
- ¼ nutmeg
- 2 tablespoons of mascarpone (more or less according to the desired taste)
- 1 pinch of ground coriander
- 1 knife tip of cardamom
- 1/2 teaspoon of Espelette pepper (more or less filled)
Instructions
- Drain the canned salmon in a colander.
- Drain the canned crab in a colander.
- Peel the shallots then roughly chop.
- Mix together the crab and the salmon, the shallots, the Espelette pepper.
- Grate a quarter of the nutmeg.
- Add the mascarpone in small doses.
- Add the ground coriander and cardamom.
- Mix again to mix well.
- Taste after having salted.
- Let stand for at least an hour in the refrigerator.
Preparation time: 10 minutes
Cooking time: 0 minute (s)
Number of people: 3
4 star rating: 1 review
Nautilus crab
Drain the crab
Nautilus salmon
Mixer
Add the espelette pepper
4 star rating: 1 review
What wine to drink with: Crab and salmon rillettes
My favorite wine for this recipe: Entre deux mer blanc Grape variety: Sauvignon blanc, Sémillon, Muscadelle
Temperature between 08 ° and 10 °
