I thought that was pretty funny since meaty pâtés and rillettes aren’t upscale delicacies in France, but are considered everyday fare. And some of the best pâtés I’ve had were country-style spreads, or rillettes. Rillettes
are usually made with long-cooked salted pork, rabbit, or goose, which
is them shredded then mashed with fat to produce a rich, rustic paste
for spreading on bread.And easy to make. I find it’s pretty impressive instead of the
usually cubes of cheese or other ho-hum appetizers that get served at
parties. Plus there’s little to whine about, since it literally takes
just a few minutes to put together. And who doesn’t appreciate less-whining around the holidays?As mentioned, I haven’t tried variations on this recipe, except I did
use smoked trout once along with the steamed salmon, and no one was the
wiser. Don’t tell David, but you could probably get away with using
canned salmon if fresh salmon is hard to come by where you live.
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