Welcome to our weekly food and cooking column, Cooking With Conrad Gallagher.
Conrad Gallagher is a Michelin Star chef and author and is the owner of Off The Menu Food Emporium and Bistro Vin De Boeuf in St Francis Bay. Conrad won his Michelin Star when he was only 24 years old. We are very proud to have him writing for St Francis Today. Furthermore, this is his regular column, Cooking With Conrad Gallagher.
In today’s column, Conrad gives us his recipe for the best selling dish – the Salmon Rillette
3 cups dry white wine
1 pound fresh salmon fillet (preferably wild), cut into 1-inch pieces
3 ounces smoked salmon, cut into 1/4″ pieces
1 poached quail egg
1/2 cup (or more) Aioli
15gr chopped red onion
15gr chopped gherkin
15gr chopped capers
15gr chopped dill
2 tablespoon thinly sliced fresh chives
1 tablespoon (or more) fresh lemon juice
Fine sea salt and freshly ground white pepper
2 slices sourdough, thinly sliced, toasted
- Bring wine to the boil in a small saucepan over high heat and add fresh salmon. Gently poach until salmon is barely opaque in center, about 5 minutes.
- Using a slotted spoon, transfer to a paper towel-lined plate to drain. Place salmon in a large bowl, cover and chill until completely cooled.
- Add the smoked salmon, 1/2 cup aioli, chives, and 1 tbsp. lemon juice to the cooked salmon. Gently mix just to combine (salmon will break up a little, but do not over mix or a paste will form). Season to taste with salt, pepper, and more aioli and lemon juice, if desired to do in advance, Rillettes can be made 1 day ahead. Cover and chill.
- Serve with a poached quail egg, crispy sourdough toast and watercress, lemon, gherkin, capers, dill & red onion.
(to see Conrad’s first column – http://stfrancistoday.com/cooking-with-conrad-gallagher/ )