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terrines and pates
One of the cool things about salmon is that it is rich enough to make rillettes with, especially when you use belly meat and the trim from around the bones. This is a pretty classic version, with both smoked and fresh salmon or steelhead trout.
You’re never too old to start a new endeavor. Most recently for me, it’s been making cheese and fancy terrines. Looking at my parents, however, I know this will only be the first of many diverting adventures to come…