Welcome to 3AW. Skip directly to: Search Box, Section Navigation, Content.

3AW - Fairfax Radio Network

Wednesday May 23, 2012

What we're talking about

  • Ed on Ask Bob Hart a food question Hi Bob, I am joining the frustrated listeners who find that dool.com.au does not exist. PLEASE, where is the site?Regards, ... more
  • Christine Campbell on Bob Hart's Roasted Chilli Corn Hi Bob,You mention chipotle mayoin some of your recipes but, search as I may, I can't find the recipe on the ... more
  • Robert on Ask Bob Hart a food question BobIs the DOOL for real?I can't find it anywhere online. Tried www.dool.com.auIt doesn't exist.Rob. more
  • Charles on Bob Hart answers your questions Hello Bob,Could you please let me know what days and times you do talk back on radioRegardsCharles more
  • Charles on Bob Hart answers your questions Hello Bob,I want to buy a gas Webber BBQ. Please advise what moders and features you recommend. Please advise also places I ... more
  • Lindy Arthur on Ask Bob Hart a food question Afternoon Mr. Hart,I keep hearing your ad on 3AW - Dool? skillet. And I google the www.dool.com.au but do not come up with ... more
  • David Bracken on Ask Bob Hart a food question Hi Bobplease tell me where I can find the frypan you are advertising on AW. I can't find it on the net.Thanks DB more
  • susan on Ask Bob Hart a food question Hi Bob, Can you give me your toasted cheese sandwich recipe? I missed half of it today when I received a phone call during ... more
  • Keith on Ask Bob Hart a food question Hi Bob,i cant remember if it was last week or the week prior you talked about an amazing steak sauce recipe that had my ... more
  • Joy Farnan on Ask Bob Hart a food question Hello Bob.When having a roast, I put in a whole garlic with the veges, (as I had seen the experts do). Well, the garlic ... more
  • Anthea on Ask Bob Hart a food question Hi BobYou mentioned a book from which you made Zucchini Fritter for you daughters vegetarian partner. Can you please tell me ... more
  • Colleen on Ask Bob Hart a food question Hi Bob, the other day you mentioned a BBQ sauce for steak, various engredients. It did have butter in the recipe,possibly ... more
  • Colleen on Bob Hart's delicious recipes Last week you gave a steak sauce or gravy on the programe and I was driving. Could I please have it again as my husband ... more
  • Tanith on Bob Hart's delicious recipes Hi BobI heard you talk about Shabu Shabu sauce last week so went out and bought a bottle. Could yyou please post the steak ... more
  • Claude Z on Bob Hart's spicy Korean wings Hi Bob, i was listening to you last week when you mentioned a sauce recipe based on the Japenese Kupi sauce. While i was ... more
  • Jansen on Ask Bob Hart a food question Hi I'm trying to find the steak sauce recipe you spoke of, but not sue what heading it would be under? Thx more
  • judy on Ask Bob Hart a food question Bob, was driving on the Hume Highway on 26/04/12 and heard your delicious steak sauce recipe with Asian ingredients. Could I ... more
  • Matt Brown on Ask Bob Hart a food question Hi Bob,On Thursday 26 April, you gave out a recipe for the most amazing steak sauce... Could you please let us all know ... more
  • Peter Coutts on Ask Bob Hart a food question Hi Bob.This week you gave a recipe for a perfect Steak Sauce.I cannot find it on this list.It was the Asian Style one.Can ... more
  • Lyn on Ask Bob Hart a food question Hi Bob, On Thursday you where talking about an Asian Sauce to have with steak??? cant find the recipe on your list? more

Philippe Mouchel's Salmon Rillettes

Posted by: Bob Hart | 28 March, 2011 - 2:02 PM
Salmon

Finely chop 2 shallots and place in a small pot with 100ml sherry vinegar. Cook over low heat until sherry has disappered and add 200ml dry white wine. Reduce by half and allow to cool.

Clarify 100g unsalted butter by melting it and pouring off the clear liquid, leaving behind the white milk solids. A strainer lined with muslin works well. Keep the clarified butter at room temperature.

Set your oven to 120C. Brush 500g of fresh salmon, skin and pin bones removed, with EV olive oil. Place on a baking tray and cook, in the oven, for 15-20 mins. Remove. The salmon should be moist and slightly pink.

Place the salmon in a large, chilled bowl and mash with a fork. Add the clarified butter gradually, stirring with a spoon. Add the shallot reduction (including the shallots), 150g finely chopped smoked salmon, 75mls pouring cream, 2tbs chopped fresh dill, the juice and zest of a lime and mix well. Add Tabasco to taste and season carefully with salt and pepper. Refrigerate.

Serve, as an appetiser, with lots of toasted sourdough.

Blog comments Your Say

  • Maureen Thursday 28 July, 2011 Hi Maureen, This recipe will make a generous portion to put on the table, with some crusty bread, for at least half a dozen people. But if you make a pot of it like this, it will keep in the fridge, covered, for a few days without losing anything. If you want to make less, simply divide the recipe in half and see how far it goes. Cheers,
    Bob

    BOB HART Saturday 6 August, 2011 - 3:15 PM

  • Thanks lots Bob. Any chance you could let us know how many people each of your recipes serve?

    Maureen Thursday 28 July, 2011 - 4:42 PM

Post a comment * Mandatory fields