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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.
Posted in Appetizers and Snacks, Charcuterie, Featured, Fish, French, Recipe, Salmon and Trout | Tagged Charcuterie, fish recipes, French Recipes, preserved foods, salmon, terrines and pates, trout | 10 Responses