battle of the potted salmon

At last, I found my favourite potted salmon/salmon rillettes. Salmon was on a really good special so I bought a big piece, and the SDM requested potted salmon. I probably last made this 10 years ago, but I guess it stuck in the memory :) So I made a batch, here's what I did and what I tried. One of them was a winner by miles (reveal below) ...

Cut the salmon in chunks and cook it slowly in a pan in plenty of butter. (If no cats will be offered pieces of it, optionally add some white wine. It turned out that our cats are so spoiled they don't think salmon is made of catfood.) I used about 800g salmon and 50g or so butter for this step. 

Meanwhile, prepare flavourings and clarify (ideally) or melt (lazy) about 250 g salted butter (yes, two hundred and fifty). 

I tried:

1. Fennel pollen, ground wild black pepper, tequila reposado

2. Desert sage, juniper, sage gin

3. Chiltepin, dried orange peel, absinthe

4. Lime peel, triple sec, chipotle powder, samphire powder

Divide the salmon into small bowls and mix in each set of flavourings, breaking up the fish into flakes and moistening with butter to make a rough paste. Check the seasoning - I found they all needed added salt. Pack very firmly into small clean jars or pots, leaving at least 1.5 cm at the top for the butter :-D Pour in melted butter just to the surface, pack down again with a spoon. Let them cool a little, then top up the butter and optionally garnish so you can see what flavour it was. Chill thoroughly, optionally freeze.   

And the winner was ...

Great balls of orange! 

The orange/absinthe/chiltepin had no competition, it's just divine. So, to go into a bit more detail ...

Chiltepin: are wild peppers, considered to be the original from which all others are descended. They're tiny adorable ferocious balls of chiletasticness. I got these guys down Tucson way, as you do. Substitute: bird's eye chiles?

Orange: I was at a farmer's market in San Diego a few weeks ago and they had the most terrific little blood oranges, unwaxed, organic, and about 2 inches across. We had really enjoyed these commercial ones and I decided to have a go at reproducing them. Sliced about 2 mm thick on a mandoline, the end slices kept separate to grind or chop into straight up orange peel for cooking. Dried them first in the fridge and then in the sun (bless the desert climate). Yep, they're really good. Substitute: dried unsweetened orange peel 

Absinthe: I grabbed a mini of this brand a while ago to try it. Now I want to try this salmon again with St George absinthe to get a really regional flavour mix (or should that be flavor mix?) Substitute? IDK, let me know.

Tips:

• Take your time with the mixing to get a good paste that holds together. Aim for a pate-like texture. 
• Don't stint the butter - it's what preserves the fish. Use the best quality you can bear to buy - you'll really taste it. And what's the point in lashing out on salmon then economising on butter?
• If you plan to eat it all within a day or so, you should still mix in some butter to moisten, but you'll only need a cosmetic layer on top if any. Still refrigerate, and cover once it's cold. 
• If you didn't clarify the butter, make sure you don't get any of the white milk liquid/solids in the salmon - it will make it spoil faster. 
• If you've removed all the air and sealed each pot well with butter, it will keep for several weeks in the fridge. Make sure any garnishes are already dried (herbs, spices, etc.) so they won't spoil. 

To try next time:

• Different kinds of absinthe 
• Skinos Mastiha liqueur

Two milk cocktails

Idk, random things to try. Use really good delicious milk for these. I prefer the gin one, although the milk-and-rum has a pleasant gentle simplicity to it too.

1 oz Waterpocket distillery cacao rum
4 oz milk

Like chocolate milk for grownups.

1 oz rose and juniper syrup (or rose syrup would probably work fine)
2 oz whole milk
4 oz gin
6 dashes cardamom bitters (or allspice bitters, esp if you use plain rose syrup.)

Stir and serve over ice.

Balm Yet in Gilead

Another gin cocktail. Quick to mix, tastes like magic or possibly like there was a rain of gin onto flowering orange trees in a distillery.

Use good gin, you'll taste it more than you think.

Good dietary source of consolation.

Serves 0.5 - 1 person:

3 T gin, frozen if possible
2 T Curacao or triple sec. Less sweet is better.
1 tsp orange blossom water.

Stir. Sip. Smile.

Stop the bleeding

A gin cocktail for my friend. 

3 T prickly pear juice, frozen if possible
1 T lime juice
2 T triple sec
1/2 cup really good gin of your choice

Add ingredients to a mason jar and shake until the juice is no longer icy. Serves 2. 

Oh all right, get fancy and use a shaker and ice cubes if you like. A twist of orange peel would work well as a garnish. 

Jubilee Close: a cherry gin cocktail

Earlier in the year Simon and I saw Jubilee on its closing night. It was a terrific night out, and we closed it with a cocktail at home on the deck. Cherries Jubilee is a classic dessert, so I wanted cherries in my commemorative cocktail. Apart from that, I just used what was in the house ...

Jubilee Close

• 2 T honey - I used this Colorado honey, with a moderately strong flavour and a floral aroma
• 4 oz Dà Mhìle* Farmhouse gin 
• 1 T sour cherry noyau
• 2 T moonshine from the cherries
• Icecubes
• 6 moonshine cherries

To garnish: twist of lime, or lemon verbena sprigs

Warm the honey; stir in the noyau, moonshine, and gin. Put a few ice cubes into cocktail glasses. Strain into glasses. Garnish with cherries and lime twist.

Sour cherry noyau

Fresh sour cherries, unpitted
Vodka to cover
Pack sour cherries into a glass jar and cover with vodka. Keep as thoroughly airtight as possible. Use sparingly after 6 months, when the almond flavour of the cherry pits will have come out into the liquid.  

*Dà Mhìle also make a stunning seaweed gin. I have an idea for a strange salty oystery limey cocktail. Just waiting until oysters are back in season!