Riet. Homemade recipe from chicken, fish with capers, dill, cottage cheese step by step

Classic recipe

The traditional version of making a tender, pliable rillette requires several types of pork: tough cuts for texture, bone-in flesh for flavor and fibrous texture, and fatty brisket for elasticity.

What ingredients will you need?

To prepare an elastic, tender and satisfying pate you will need a set of products:

• 5 kg of pork pulp of different types;
• 5 liters of white wine (you should take dry);
• 10 branches of parsley;
• 50 g thyme;
• 3 garlic cloves;
• 3 laurel leaves;
• according to personal taste preferences, fine salt and crushed pepper.

Step-by-step cooking process

To get 4 servings of baked meat pate it will take about 4 hours:

1. Parsley and thyme must be chopped into smaller pieces.
2. Garlic should be chopped or passed through a press.

3. Add pepper to the garlic greens and add bay leaves.
4. The pork needs to be divided into small pieces, after which you need to put the pulp in a thick-bottomed pan.
5. You also need to put the pork on the bone into the pan, salt the meat and season it with a mixture of seasonings.
6. The pulp should be poured with dry wine, after which the pan should be covered with a lid and placed in the oven for 3 hours at 160 °C until the fibers are completely softened.
7. The pan must be removed from the oven, and then the resulting broth should be strained.
8. Lean meat slices need to be mashed with a fork if you want the fibrous texture of the pate. If you want air mass, you should use a blender.
9. Separately, you need to mash fatty meat pieces and meat cut from the bone.
10. The pulp must be combined, after which the mass must be placed in storage containers and filled with sauce.
11. The pate should be refrigerated.

What can I add?

The rillette recipe can be adjusted to taste. For less piquancy, you can replace dry wine with meat (vegetable) broth, as well as simple purified water. It is allowed to change the mixture of seasonings, since coriander, cilantro and dill are combined with pork.

Rules for serving dishes, decoration

To emphasize the richness of the taste of rillette, it must be presented on a white baguette toast with a decoration of gherkins and mustard sauce. The calorie content of the dish depends on the base.

Why is it useful?

Riet is useful, first of all, for everything that it contains. This is usually salmon meat, which means it contains a significant amount of omega-3 acids that help strengthen the heart and blood vessels, stimulate brain function and improve vision.

Salmon are also an excellent source of trace elements and minerals, for example:

• easily digestible protein;
• vitamins B16, B12;
• phosphorus;
• iron.

If we are talking about mackerel, then the list is supplemented with docosahexaenoic acid, which strengthens the membranes of brain cells. Finally, many of those who care about the calorie content of their dishes can breathe easy - Rieta has a low calorie content. Therefore, there is no need to hesitate, you need to start cooking as soon as possible.

How to make salmon appetizer

Preparing such a pate is not a quick task, so it is better to determine the right time for it in advance.

Preparation progress:

1. Pour the wine into an enamel pan, add a laurel leaf with parsley;
2. Place the container on the fire and wait until the contents boil;
3. Five minutes later, immerse fresh salmon in the liquid and cook for 10 minutes;

4. Extinguish the flame, cool the broth without removing the fish;
5. When the temperature of the dish drops to at least room temperature, remove the salmon from the pan, remove the skin, and mash the fillet thoroughly with a fork;

6. Grind the smoked salmon fillet and add to the boiled salmon fillet, stir;

7. Combine the pate base with sour cream, juice of 1 lemon, yogurt, salt, pepper and finely chopped dill, mix everything well;

8. Let the finished pate sit in the refrigerator for at least 4 hours.

From pink salmon pulp

The pâté is fibrous and rich, with a coarse texture that retains the natural flavor of pink salmon.

Riet. Recipe from pink salmon pulp.

Paired with crispy toast, the dish is considered a gourmet snack for brunches and buffets.

What ingredients will you need?

To prepare fish rillette you will need the following products:

• 500 g pink salmon (fresh or frozen);
• 150 g lightly salted chum salmon;
• 100 g butter;
• 150 g thick homemade sour cream;
• a pair of onions;
• 1 piece of parsnip root;
• 2 parsley roots;
• 5 branches of parsley;
• 2 laurel leaves;
• 3 pcs. allspice and black peppercorns;
• 2 cloves;
• 500 ml dry white wine;
• juice from ½ lemon fruit;
• salt at discretion.

Step-by-step cooking process

To prepare a delicate and bright-tasting dish from budget pink salmon, you need to follow these steps:

1. Roots and onions must be peeled.
2. You need to pour wine into the slow cooker, add spices, finely ground salt and immerse the roots.
3. You need to install the “Cooking” program and a 5-minute timer on the device.
4. While the broth is boiling, you need to clean the fish.
5. After 5 minutes of boiling, add the fish to the broth and continue cooking for another 12 minutes.
6. When the fish is cooked, you need to remove the meat, let it cool, and after cooling, you need to free the flesh from the bones and mash with a fork.
7. The chum salmon needs to be finely chopped.
8. You need to combine chopped chum salmon, mashed pink salmon, lemon juice and homemade sour cream in a bowl.
9. You will need to add softened butter into the container with the indicated components to give the dish plasticity and fat content.

What can I add?

You can add chopped lemon zest or pulp to your taste, as well as any spicy herbs. In the latter case, the pate can be stored for only 4-5 days, since raw greens lose their brightness of taste over time.

Rules for serving dishes, decoration

It is better to spread a pleasant natural pate without a slice of toasted bread. The top of the treat can be sprinkled with crushed pepper, herbs or red salmon caviar. Rillette also looks great as a snack in a decorative spoon. This serving will decorate a buffet or dinner party.

Salmon riet. Recipe with liqueur

https://www.youtube.com/watch?v=ytcreatorsen-GB

Now let's look at another cooking method. How to make salmon riet with liqueur at home? Simple enough if you follow the instructions. To prepare you will need:

• 120 grams of freshly salted salmon;
• 250 salmon fillets;
• gram of salt;
• a quarter teaspoon of dried mint, ground sweet paprika;
• three sprigs of dried tarragon;
• half a teaspoon of white onion and lemon juice;
• three sprigs of parsley;
• celery stalk;
• three glasses of water;
• 10 grams of butter;
• two tablespoons of anise liqueur;
• three bay leaves;
• a teaspoon of peppercorns;
• a tablespoon of creme fraiche and olive oil;
• a glass of dry white wine.

From tuna

Riet, a recipe for which is common at home due to the simplicity of the ingredients and richness of taste, can be prepared from meaty tuna.

Preparation next.

What ingredients will you need?

For cooking you will need a simple food kit:

• 1 can of tuna canned in oil;
• 4 tbsp. l. 15% fat sour cream;
• slice 30 g of 82% butter;
• 1/3 lemon;
• a pinch of finely crushed black pepper;
• a pinch of crushed salt;
• egg;
• 1 tsp. grainy French mustard.

Step-by-step cooking process

To prepare a rich and savory snack dish, you should follow a step-by-step algorithm of actions:

1. Drain the oily liquid from canned tuna.
2. The hard-boiled egg must be peeled and finely chopped.
3. An egg with canned fish, soft butter, sour cream, seasonings, salt, lemon juice and mustard should be placed in a blender bowl and blended to small pieces.

What can I add?

To prepare the pate, you can use chopped green olives, as well as sprigs of green dill and parsley.

For greater sweetness and piquancy, the recipe may include the addition of fried onions and grated carrots.

Rules for serving dishes, decoration

You can put the pleasant fish mass in shortbread or puff tartlets; the mass also goes well with pita bread and salted crackers. You can place a slice of lemon or half an olive on top of the rillette.

Homemade pates and spreads. Video

We know for sure that everyone loves to prepare simple snacks. In this video we have prepared for you our best recipes for spreads.

Ingredients

• Dried basil – 50 g
• Mustard - 20 g
• Green onion – 10 feathers
• Onion - 1 pc.
• Onion - 50 g
• Onion - 100 g
• Mayonnaise - 4 tbsp. l.
• Mayonnaise - 4 tbsp. l.
• Mayonnaise - 3 tbsp. l.
• Butter - 30 g
• Butter - 200 g
• Sweet paprika pieces - 1 tsp.
• Hot pepper - 1 pc.
• Ground black pepper - 0.33 tsp.
• Ground black pepper - 0.25 tsp.
• Ground black pepper - 0.33 tsp.
• Ground black pepper - 0.33 tsp.
• Ground black pepper - 0.25 tsp.
• Ground black pepper - 0.33 tsp.
• Fresh parsley - 10 sprigs
• Fresh parsley - 10 sprigs
• Cod liver in oil – 120 g
• Sun-dried tomatoes – 50 g
• Salted lard - 100 g
• Salted herring – 200 g
• Fresh mackerel - 3 pcs.
• Sour cream – 100 g
• Salt - 0.5 tsp.
• Salt - 0.5 tsp.
• Salt - 1 tsp.
• Salt - 0.5 tsp.
• Salt - 0.5 tsp.
• Salt - 0.5 tsp.
• Processed cheese – 100 g
• Hard cheese – 200 g
• Canned tuna – 200 g
• Fresh dill – 10 sprigs
• Fresh dill – 10 sprigs
• Fresh dill – 10 sprigs
• Table vinegar 9% - 1 tbsp. l.
• Garlic - 1 clove
• Garlic – 6 cloves
• Garlic - 3 cloves
• Garlic – 6 cloves
• Garlic - 3 cloves
• Sprats in oil - 1 jar
• Chicken eggs - 3 pcs.
• Chicken eggs - 3 pcs.
• Chicken eggs - 2 pcs.
• Chicken eggs - 3 pcs.

From duck

Fatty and aromatic duck meat will not turn into paste after cooking rillette, but will retain its fibrous texture, while the pate is soft and tender.

Preparation next.

What ingredients will you need?

To prepare a delicate and rich duck rillette, you need to prepare the following products:

• duck;
• 2 onion heads;
• 2 branches of thyme;
• 2 laurel leaves;
• 2 tsp. fine salt;
• a pinch of freshly ground black pepper;
• a pinch of grated nutmeg;
• ½ tsp. grated ginger root;
• 2-3 cloves;
• 4-5 black peppercorns.

Step-by-step cooking process

From the specified list of components you will get about 4 servings of the finished snack mass.

The process consists of stages:

1. The duck should be washed thoroughly, then the carcass should be blotted with paper towels, cut into pieces and the meat should be placed in a thick-walled duck pan.
2. The meat should be sprinkled with nutmeg, grated ginger, crushed and peppercorns, bay leaf and thyme branches.
3. The blank will need to be filled with water so that the bird is completely hidden under it.
4. The duckling must be covered with a lid, and after it boils over the fire, the temperature should be reduced and the poultry should continue to simmer for 3 hours.
5. Chop the onion into cubes and add it to the duck along with salt when the meat has been stewed for 3 hours.

6. It is necessary to continue simmering for another 1 hour.
7. You will need to drain the duck in a colander, after which you will need to remove the meat without cartilage and skin from the cooled bones.
8. Mash the meat with a fork in a convenient bowl.
9. Next, you will need to put the meat into jars, filling it with the fat that remains after stewing.
10. Containers of duck rillette should be refrigerated for 2 days before use.

What can I add?

You can add any other types of meat to duck rillette. Turkey, chicken and rabbit go perfectly together as an appetizer. To add some piquancy to the treat, you can add barberry, cumin or cardamom grains to the ducklings during cooking.

Rules for serving dishes, decoration

The duck delicacy is best spread on a piece of white baguette. Place a gherkin or 1 tsp on top. any berry jam. It is better to serve the dish with a glass of dry red wine.

Traditional recipe

To prepare you will need:

• 500 gr. fresh salmon;
• 250 gr. smoked salmon;
• 100 gr. Philadelphia cream cheese;
• a bottle of white table wine;
• 1 juicy lemon;
• 1 sweet onion;
• a pair of bay leaves;
• salt and freshly ground pepper;
• some fresh parsley and dill.

Preparation

The first step is to prepare the fish for heat treatment: defrost and clean from scales, gut, rinse in running water and cut off all unnecessary parts of the carcass, remove the backbone and freeze them for preparing fish soup or fish broth. Rinse the fillet again, dry with kitchen paper towels, and cut into small pieces. Pour wine into an enamel pan, add a little salt and spices, and put on low heat until it boils.

Important! For this recipe, the fish is boiled in table white wine, but you can use fish broth and plain water.

The wine should boil a little so that all the alcoholic vapors come out of it, after which you can add fresh salmon fillet and simmer for about 10-12 minutes. After boiling, remove the foam from the broth and add the peeled onion. Remove the pan from the heat and, in order for the fish to turn out juicy rather than dry, it must be cooled to room temperature directly in the broth.

You can serve riet not only on bread, but use regular lettuce leaves. Carefully sort out the cooled fish, making sure that there are no bones in it, and mash with a fork in a convenient container. Smoked salmon also needs to be disassembled from possible bones and cut with a knife or mashed with a fork.

Chop the washed and dried greens very finely, combine with two types of fish, add cream cheese, salt and freshly ground black pepper. Mix the resulting mass thoroughly, transfer it to a container with an airtight lid and put it in the refrigerator for at least 6-8 hours so that the riet infuses and sets. Salmon riet with soft cottage cheese can be served with white bread toast, garnished with a sprig of parsley or dill.

Creamy fish soup

Sardines in oil

Thanks to its express cooking methods, French rillette is better known in the culinary world as pate. Using canned pink salmon in oil makes cooking easier, more affordable and faster.

What ingredients will you need?

For a simple and tasty appetizer “a la rillette” you will need:

• 250 g (can) sardines in oil sauce;
• 2-3 branches of parsley;
• 2-3 dill fir trees;
• 2 garlic cloves;
• 50 g soft cream cheese;
• 3-4 green onions.

Step-by-step cooking process

To prepare a quick sardine pate in oil, you need to follow the step-by-step process:

1. The oil must be drained from the canned sardine, and the fish flesh must be minced with a fork.
2. Dill and parsley will need to be chopped.

3. Place 2/3 of the fish in a bowl, then add chopped herbs, add lemon juice and pressed garlic.
4. Canned herbs and garlic will need to be pureed.
5. Next, you need to add cream cheese to the composition, after which you need to punch the mass again with a blender.
6. Place the remaining large fish pieces into the resulting pate.

What can I add?

The dish can be prepared from any canned fish in oil in a similar way. For greater plasticity, you can combine or completely replace the cheese with butter.

Rules for serving dishes, decoration

When presenting, sprinkle the fish appetizer with green onions cut into small pieces. The pate can be conveniently placed in snack baskets and served on toast and saltine crackers.

Fish with capers

Riet, a homemade recipe originally developed in France's Loire River Valley, has a coarser, fibrous texture than the typical pate. Traditionally, the dish was prepared from stewed meat with the addition of fat and aromatic seasonings. A simplified version of preparing rillette involves the use of canned food, lightly salted or red delicacy fish.

What ingredients will you need?

To create an original appetizer of salmon with capers, you will need:

• 200 g boiled salmon;
• 2 tbsp. l. capers;
• 2 tsp. Dijon mustard;
• 1 clementine;
• 40 ml virgin oil;
• 2 tsp. ground black pepper;
• 4-5 dill sprigs.

Step-by-step cooking process

To prepare delicious salmon rillette with capers, you will need to follow a set of steps:

1. The clementine zest should be grated with a fine grater, and the juice should be squeezed out of the pulp.

2. In a blender bowl you will need to place boiled salmon pulp, chopped dill, clementine zest and juice, mustard, capers, pepper and olive oil.
3. The mass must be crushed to a state close to homogeneous so that small pieces of fish remain in it.
4. At this stage, you need to taste the rillette, if necessary, you need to add more pepper or mustard.

What can I add?

Clementine can be replaced with tangerine or ½ orange if desired. It is important to ensure that no bones are included in the composition, as they will add bitterness to the dish. According to the recipe, you don’t need to add salt, since capers add not only piquancy to the mass, but also salt.

Rules for serving dishes, decoration

Rillette should be presented as a cold appetizer on a bed of crispy crackers or a slice of rye baguette.

Salmon riet: calories

As for calorie content, 100 grams of salmon rieta has an average of 110 calories. Meanwhile, the nutritional value of the product reaches 150 Kcal.

• Calorie content 100 gr. A diet with cottage cheese without bread ranges from 105 to 110 Kcal.
• Calorie content 100 gr. Rieta with capers without toast and tartlets averages 105-108 Kcal.

Salmon riet is a dish for everyday life and holidays, and now you know how to quickly and easily prepare it. Bon appetit, and good luck in your culinary endeavors!

With chicken meat

Riet, the recipe for which is available to novice housewives at home, can be prepared from dietary chicken meat. A simple and nutritious treat perfect for snacking on the go.

What ingredients will you need?

From the presented set of components you will get a 0.5 liter jar of rillette.

Necessary:

• 500 g chicken drumsticks;
• 80 g soft curd cheese;
• 50 g chopped parsley;
• 3 laurel leaves;
• 1 tsp each ground black pepper and peppercorns;
• 1 tsp. finely chopped salt.

Step-by-step cooking process

To prepare a nutritious and rich chicken rillette, you will need to follow a simple plan of action:

1. The meat should be washed and after that the chicken should be placed in a large pan.
2. Add pepper, bay leaf, salt and water to the chicken until it completely covers the drumsticks.
3. The meat needs to be boiled, after which it is necessary to reduce the heat to a minimum, continuing to simmer for about 2.5 hours, so that the meat becomes easily separated from the bones.
4. It is important to ensure that there is about a glass of water in the meat when stewing. If necessary, add more boiled water to the chicken.

5. While the meat is stewing, you need to wash and chop the herbs.
6. The meat should be cooled, the pulp should be separated from the bones and cartilage with the skin.
7. The pulp must be divided into small pieces with a fork, gradually pour in 200 ml of the broth in which the chicken was cooked.
8. To the resulting meat mass you need to add salt, chopped herbs, soft curd cheese, and seasonings. The components will need to be thoroughly mixed.
9. Chicken rillette should be placed in a food container, covered with a lid and left in the refrigerator for a day.

What can I add?

Dietary chicken meat can be supplemented with aromatic duck and turkey meat. For piquancy, when boiling chicken, you can combine 1/1 water with white wine. To make the mixture rich, you will need to add chopped and fried onions and carrots.

Rules for serving dishes, decoration

Chicken fibrous pate can be filled into tartlets, and rillette can also be used as an addition to pasta and boiled potatoes.

Recipe for making meat rieta

The meat version should be called almost classic, because it was from meat that the first riet was made. It is safe to say that in Russia, an appetizer prepared according to this recipe is more popular than fish-based pates.

• pork - 1.5 kg;
• parsley (greens) - 30 g;
• thyme (greens) - 30 g;
• garlic clove - 3 pieces;
• laurel leaf - 3 pieces;
• white wine - 0.5 l;
• red pepper, salt - to taste.

Cooking time: 200 minutes.

Calorie content: 210 kcal.

1. Immediately set the oven to preheat to 160˚C;
2. Place thyme with parsley, bay leaf, black peppercorns, garlic cloves in a saucepan for meat (no need to peel them, just press down a little with a knife);
3. Finely chop the meat and place it in the pan;
4. Pour wine into the entire contents of the container, add salt and red pepper;
5. Cover the pan with a lid and place in a preheated oven;
6. Cook the meat for three hours (it will become soft and break down into fibers);
7. Pour the juice formed during cooking into a separate container;
8. Blend the meat with a blender, simultaneously diluting it with the previously drained juice (this will make the texture of the pate more airy);
9. Place the riet in prepared containers, and pour meat sauce on top so that it can be stored as long and better as possible.

With a rabbit

Rabbit meat riet is an excellent way to diversify the usual menu. A dietary recipe implemented at home requires the addition of fat, since rabbit meat is lean and will not give the snack the required consistency.

What ingredients will you need?

The following must be added to the snack mixture recipe:

• 400 g rabbit meat;
• 500 ml of aromatic chicken broth;
• 7 black peppercorns;
• 2 garlic cloves;
• bulb;
• finely chopped salt and pepper at your discretion;
• 2 branches of rosemary.

Step-by-step cooking process

To prepare a pleasant and tender rabbit snack, you need to follow these steps:

1. Onions and garlic must be peeled and then chopped.
2. Rabbit meat must be coated with pepper and salt, after which the pulp must be placed in a thick-bottomed pan.

3. Place the cloves of garlic and pepper into the pan, then cover the dish with a lid for 1 hour.
4. After the time is up, you need to pour chicken broth over the rabbit meat so that the liquid completely covers the meat.
5. The contents of the pan should be boiled, after which the container should be moved to the oven for 2 hours.
6. It is better to cool the finished meat, after which you will need to separate the pulp from the bones.
7. The pulp should be divided with a knife or punched with a blender in pulse mode so that the mass remains heterogeneous and does not turn into a paste.
8. You will need to place the riet in a bowl, after which you need to pour the melted fat over the rabbit.
9. The resulting pate should be placed in a jar, then the mass should be allowed to stand in the cold for at least 12 hours.

Rules for serving dishes, decoration

When serving, place a spoonful of pate on a piece of rye or bran bread. You can put a slice of lemon, half an olive or a handful of chopped herbs on top.

With mackerel

A savory mackerel appetizer is soft, tender and rich with small fish slices. Seasonings make the simple taste of mackerel refined and pleasant.

What ingredients will you need?

To prepare rillette you will need a set of components:

• 450 g fresh frozen mackerel;
• 2 carrots;
• 3 shallots;
• 50 ml dry white wine;
• 1 tbsp. l. hot mustard;
• 1 laurel leaf;
• 2 tbsp. l. thick homemade sour cream;
• thyme branch;
• a pinch of tarragon, smoked paprika and crushed coriander.

Step-by-step cooking process

To prepare a mackerel snack pate, you need to follow the steps:

1. The heads and tails of the mackerel will need to be cut off, and the tripe will need to be cleaned.
2. The carrots should be peeled and the onions should be quartered.

3. The fish should be filled with cool water; a bay leaf, onion, carrot, thyme and salt and pepper should be placed in the container.
4. Add wine mixed with drinking water to the mackerel.
5. The mixture will need to be boiled without a lid, after which you need to turn off the heat, cover the container with a lid and let stand for 15 minutes.
6. At the end, the fish should be pulled out, the mackerel will need to be cooled slightly, after which the meat must be removed from the carcasses and cleaned of bones and skin.
7. The broth in which the mackerel was cooked will need to be strained.
8. It is better to press the mackerel with a fork to get small pieces.
9. You need to add mustard and sour cream to the fish, then you need to add onions and seasonings.
10. The resulting rillette must be diluted, if necessary, with strained broth to the desired consistency.
11. It is better to put the finished pate in the cold so that the mass is infused and saturated with flavors.

Rules for serving dishes, decoration

Thick pate with whole pieces of mackerel is best placed on pieces of toasted bread. Pieces of pickled and fresh cucumbers, as well as chopped dill and homemade mayonnaise, are especially tasty in sandwiches with fish.

With cottage cheese

The fibrous, slightly rough texture of rillette distinguishes it from pate.

The snack retains the natural taste of the base, which can not only be preserved, but also emphasized by adding cottage cheese, cream, butter or sour cream.

What ingredients will you need?

To prepare the snack you will need a set of components:

• 180 g canned pink salmon;
• 180 g soft low-fat cottage cheese;
• a pinch of finely ground salt and crushed pepper;
• 20-30 g of fresh dill.

Step-by-step cooking process

The process of preparing rieta consists of the following stages:

1. You need to drain the sauce from a can of canned pink salmon.
2. The fish should be mashed with a fork; if there is a skin on the pieces, it is better to remove it, as it gives an unpleasant tint to the pate.
3. It is better to chop dill without coarse stems into smaller pieces.
4. To the mashed pink salmon you need to add soft cottage cheese, chopped dill, as well as crushed pepper and salt as desired.
5. The components will need to be mixed, placed in a container and covered with a lid.

What can I add?

It is allowed to add sour cream or heavy cream to the appetizer, as well as chopped boiled eggs, butter and seasonings at your discretion.

Rules for serving dishes, decoration

You can place the rillette chilled on croutons of white or rye bread with a sprinkle of herbs, grated egg yolk and freshly ground black pepper.

Salmon

Riet (the recipe at home can be adjusted according to your taste preferences) is a culinary landmark of France.

Fish varieties of pate are more tender and delicate.

What ingredients will you need?

To prepare 2 cans with a capacity of 350 g each, you will need:

• 500 g salmon fillet;
• 200 g smoked salmon fillet;
• lemon fruit;
• 50 ml natural Greek yogurt;
• 1 tsp each freshly ground white and black pepper;
• 80 ml homemade sour cream;
• 1 tsp. salt;
• 4-5 dill Christmas trees.

For the broth:

• 700 ml dry white wine;
• 1 onion;
• 3 bay leaves;
• 6 branches of parsley.

Step-by-step cooking process

To make a delicate salmon rillette, you need to follow the following algorithm:

1. To boil the broth, pour wine into the pan and add parsley and bay leaves.
2. The broth must be cooked for 5 minutes.
3. Pieces of salmon need to be placed in the broth, after which the fish will need to be boiled for 10 minutes, avoiding obvious bubbling of the liquid.
4. After this, you should cool the salmon in the broth.
5. You need to squeeze the juice out of half a lemon, and it is better to chop the dill into small pieces.
6. Smoked salmon will need to be finely chopped.

7. You will need to remove the boiled salmon from the broth, peel it and chop it into fibers using a fork.
8. Boiled fish should be placed in a bowl, smoked fish, salt and pepper, lemon juice, chopped dill and yogurt should be added to it.
9. The components need to be mixed thoroughly, after which it is better to taste the mass; if necessary, you will need to add salt or pepper.
10. Before use, let the pate rest under cling film for at least 4 hours.

Rules for serving dishes, decoration

After aging in the refrigerator, the rillette only becomes richer and tastier. It is best to combine the pate with a crispy baguette or porous ciabatta. You can present the appetizer in a bowl or immediately spread the plastic mass onto toasted bread. Riet can also be used as a base for sandwiches or fish sandwiches.

Useful tips and tricks

To ensure that the taste and texture of the French rieit is perfect, you need to follow the advice of experienced chefs:

• Rillette was originally considered a country food, so you should not over-crush the ingredients so that large fish or meat pieces remain.
• The appetizer must be presented on pieces of toasted baguette, as without it the dish will seem cloying and heavy.
• It is important that when serving, the treat has an average temperature, since when cold, the pate will not reveal the full depth of taste, and when warm, the mass will lose its plasticity.
• Meat rillette should be slowly simmered in its own juices over low heat until the flesh separates from the bone.
• It is necessary to ensure that the additional components are of high quality, for example, butter and sour cream.
• Seasonings should not interrupt the natural taste of the main product.

Riet is an excellent appetizer, the recipe for which can be prepared at home from a minimal food set. Fibrous cooked meat or fish with seasonings, herbs and butter or cottage cheese will be the best topping for sandwiches, snack baskets or delicate canapés.