Potted Foods have nothing to do with the current rage for cannabis cuisine. If that’s what you want Google has sent you astray. The potted food I’m featuring is the type of dish that’s composed of meat, fat and seasonings served in the same ceramic or glass “pot” it was cured in. Of these, rillettes is a classic example. Traditionally rillettes is cooked meat cured in its own fat until unbelievably luscious. However, when it comes to Salmon Rillettes it becomes necessary to introduce some foreign fat. Salmon, though fatty for fish, simply doesn’t carry enough of its own fat. In this recipe, butter and egg yolk pair up to get the job done.
The process may be different but the results are the same: moist, succulent, flavorful.
Potted foods are a great way to start a meal with friends. They’re served communally, right from the container they were stored in. Meaning they’re easy to bring to the table and provide immediate social interaction. And by “social interaction” I mean sharing. There’s simply no better spirit with which to begin a meal than by sharing.
So why aren’t potted foods like Salmon Rillettes more popular in North American kitchens? They’re simple to make and can be prepared days ahead of the party. They’re both rustic and elegant so they feel appropriate for any occasion. Well, my theory is this. Salmon Rillettes and similar confit-style dishes were originally methods to store leftover food without refrigeration. Once mid-century refrigerators became the norm culinary methods of preservation began to fall out of fashion. However, the modern-day conveniences of a Frigidaire and Saran Wrap are not good enough reasons to abandon the traditions or techniques that brought us these dishes. Because the truth is– moist, succulent, and flavorful should never go out of style. GREG