An Effortless Recipe for Perfect Salmon or Tuna Rillettes - A Koji Cooks recipe

FISH RILLETTES

I prepare several versions of Rillettes, which have consistently featured on my menus. These include Smoked Tuna in Hawaii, Redfish in New Orleans, Bluefish in Provincetown, and Gulf of Maine Salmon here in Maine. You can use either freshly baked fish or high-quality canned products, both of which work wonderfully. In this instance, I'm using fresh Maine Salmon. Top with Tobiko and serve on Crostini or toast points.

MAINE SALMON RILLETTES - (Recipe serves 4) Tobiko, Japanese Flying Fish Roe, can be found at numerous seafood and Asian markets.

Take a 1 lb salmon fillet in one piece and preheat your oven to 400 degrees. Line a baking pan with foil, place the salmon on it, and bake until fully cooked, approximately 10-15 minutes. Allow it to cool to room temperature afterward.

Alternatively, you can use 2 cans of smoked tuna or 2 cans of cooked salmon.

3 tablespoons finely chopped Shallot

2 tablespoons finely diced Scallions

1 tablespoon Mayonnaise

2 teaspoons Dijon Mustard

1/2t Worcestershire sauce

3 dashes of hoy sauce

1/4 teaspoon Sea Salt

METHOD

Carefully break apart the baked or canned fish, and in a medium-sized bowl, gently mix in the remaining ingredients before refrigerating. Distribute onto four plates.

GARNISHES - 2 tablespoons Tobiko + 2T creme Fraiche or Sour Cream + a few snipped Chives or thinly sliced Scallions.

KOJI & STEVE in my hometown of Northport, New York