Crab and salmon rillettes

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

1. Drain the canned salmon in a colander.
2. Drain the canned crab in a colander.
3. Peel the shallots then roughly chop.
4. Mix together the crab and the salmon, the shallots, the Espelette pepper.
5. Grate a quarter of the nutmeg.
6. Add the mascarpone in small doses.
7. Add the ground coriander and cardamom.
8. Mix again to mix well.
9. Taste after having salted.
10. 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 °