How does one eat those salmon rillettes...
Would you, could you on a plane?
Somewhere in the midst of Pretty in Pink's forlorn Ducky, the passed-out foreign exchange student in 16 Candles and Ally Sheedy's makeover, we started talking about life in the 80's. (Whatever happened to Anthony Michael Hall, by the way?) Unfortunately, I had a little bit too much first hand knowledge. (Yes, they really DID wear their hair like that. Ice blue eyeshadow was totally a thing. And yes, the car/ cell phones back in the day WERE really huge.)
Eventually, the subject of food in a can (I remember eating a lot of food in a can during the 80's) came up. Which of course, brings me to one of my favorite can-meals - salmon patties. This week's French Fridays recipe took me back on the pre-packaged salmon train (vacuum sealed - no cans in sight) in a totally different direction from those patties of old.
Okay, so maybe I won't be dishing these out on a plane anytime soon as suggested above (I am sure my fellow passengers are very grateful for that); however, I will say that salmon rillettes & pita chips do make a for a tasty pre-flight lunch (and one that makes it through TSA screening).
Confession time: I totally short-cut this recipe. The fresh salmon in the store did not look worth the cash outlay and the refrigerated case had some very nice looking smoked fillets sitting next to the sliced smoked salmon. Instead of flaking nicely poached salmon, I chopped the two smoked salmons together with a chef knife and then mashed in softened butter, scallions, shallots, garlic, a little bit of lemon juice and some some kosher salt together to form a chunky paste.
A couple of hours in the fridge and it was ready to go - and so was I!