Fish rillette and Chicken liver pate

No Christmas is Christmas without these two appetizers. Served with a glass of champagne, they are all one needs to start a Christmas meal.

Fish rillette

400 g salmon or char
1 garlic clove, chopped
4 sprigs of saffron
3 shallots, whole
200 ml wine
200 g cream cheese
1 tsp chopped capers
1/2 lemon zest, finely grated
3 tbsp mild extra virgin olive oil
sea salt to taste
freshly ground pepper to taste


Place fish, garlic, saffron, shallots, and salt into a pan. Pour the wine over and if the fish is not covered, add water just to cover the fish completely. Boil on low heat until it starts to bubble and then for 7 more minutes. Take off the heat and leave for 10 minutes. Lift out together with shallots, place on a plate, and cool. 

In a bowl, mix cheese, capers, and lemon. Add small pieces of fish, oil, and pepper and mix, trying to leave lots of pieces of fish whole. Taste for salt or lemon zest and add, if necessary, and mix. Place into a jar, close, and let the flavours meld together for at least 2 hours, better until the next day. Serve with bread, gherkins, in a sandwich, or with crackers. 

Pate

150 g caramelized butter 
160 g peeled apples, in pieces
30 g red onion, finely chopped
2 garlic cloves, thinly cut
1 sprig rosemary, chopped leaves
1 tsp thyme, leaves only
500 g chicken livers
40 ml calvados or Grand Marnier
freshly grated nutmeg to taste
1/2 orange zest, finely grated
1 tbsp or to taste smoked salt
1 tbsp freshly ground pepper
200 g butter

topping:
30 ml smoked or extra virgin olive oil


Put apples, 60 g caramelized butter, garlic, onion, rosemary, thyme, and salt in a frying pan, and sauté on medium heat until soft and caramelized. This can take up to 20 minutes. Take out of the pan and set aside. Turn the heat to high, add 30 more grams of caramelized butter and livers to the pan, and fry for 4 minutes turning. Add alcohol and boil for 2 minutes on high heat (be careful if using gas, as it might make a big flame). Remove from the heat and place everything into a food processor – livers with liquid, butter, and caramelized apples. Add salt and pepper. Blend until smooth.

Divide between ramekins or jars and smooth the tops down by tapping the bottom of the ramekins against the counter

On low heat in a saucepan, melt the rest of the caramelized butter with oil. Spoon over the pâté, decorate with rosemary or bay leave, and refrigerate until cold.

Makes 4 x 300–400 ml jars