Sep
07
2012
0
HCC 007| Chablis Poached Salmon Rillette with Lemon and Tarragon
By jacob burton
Rillettes are a great introduction into charcuterie because they're fairly easy to make and absolutely delicious. These salty-meat spreads are best described as a cross between confit and pate, and our one of my favorite ways to start a casual gathering or a multi-course tasting menu.
