Jewish Cookbook > Appetizers > Russell Moss' Salmon Rilette with Diced Green Apple

Not ready to whip up a recipe of your own, but want delectable kosher fare? Visit the cafe at 92YTribeca and discover a world of creative cuisine.

Once sated, relax by the sun-drenched windows with a latte and your laptop. Or, take a stroll through our art gallery, featuring works from local and emerging artists. Whatever your pleasure, 92YTribeca has the ingredients to satiate. 

Russell Moss, executive chef for 92YTribeca’s cafe, shares a recipe from the new cafe menu.

The ultimate salmon salad, this is a riff on the classic French duck rilette.

 

COURT BOUILLION

  • 8 oz diced onion
  • 4 oz diced celery
  • 4 oz diced carrot
  • 8 whole black peppercorns
  • 2 whole bay leaves
  • 2 cups water
  • 2 cups white wine
  • Juice of one lemon

FISH

  • 8 oz of fresh raw salmon filet cut up into 1⁄2 inch cubes

BINDER

  • 1 oz chopped parsley
  • 1 oz chopped tarragon
  • 4 oz diced green apple
  • 3 oz sour cream
  • 3 oz mayonnaise
  • Pinch of salt
  • Pinch of pepper

The court bouillon—a poaching liquid perfect for most seafood:

Combine all ingredients and simmer for 45 minutes. Strain and put the liquid back into the pot, discard the vegetables and bring back to a simmer. Add the fish and cook just below a simmer for approximately one minute or until the salmon is medium rare. Do not overcook this fish. Strain out the fish, making sure it is dry, and put it on a pie tin or plate. Chill uncovered for at least one hour. If storing overnight, make sure to cover the fish.

To finish, mix the fish with the ingredients for the binder and serve chilled. This is an excellent compliment to bread or served on a bed of lettuce as part of a cold lunch.

Pair it with a nice dry white wine.