{"id":13065,"date":"2016-10-02T15:14:32","date_gmt":"2016-10-02T15:14:32","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=13065"},"modified":"2016-10-02T15:14:32","modified_gmt":"2016-10-02T15:14:32","slug":"salmon-rillettes","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/salmon-rillettes\/","title":{"rendered":"Salmon Rillettes"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>Fatty part of the salmon &#8211; Belly &#8211; about 6-8 ounces<\/li>\n<li>Smoked salmon &#8211; also about 6-8 ounces<\/li>\n<li>1 stick of salted butter<\/li>\n<li>1\/2 onion &#8211; finely minced<\/li>\n<li>1 TBL prepared horseradish<\/li>\n<li><\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Melt butter in a large skillet<\/li>\n<li>Let butter rest for 30 seconds, then pour off about half (clarified butter) into a separate container (to be used later)<\/li>\n<li>In remaining butter sautee minced onion<\/li>\n<li>Sprinkle in some salt and pepper<\/li>\n<li>Cook salmon for about 1 minutes &#8211; DO NOT overcook<\/li>\n<li>Add horseradish and stir until combined<\/li>\n<li>Crush all ingredients together with a fork until roughly combined<\/li>\n<li>Put loosely into a mold (a glass bowl to be turned upside down later)<\/li>\n<li>Top with clarified butter<\/li>\n<li>Put into refrigerator for 2-3 hours (or overnight)<\/li>\n<li>Turn out on chilled plate and serve with toast points, pita or crostini<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS Fatty part of the salmon &#8211; Belly &#8211; about 6-8 ounces Smoked salmon &#8211; also about 6-8 ounces 1 stick of salted butter 1\/2 onion &#8211; finely minced 1 TBL prepared horseradish STEP BY STEP Melt butter in a large skillet Let butter rest for 30 seconds, then pour off about half (clarified butter) &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/salmon-rillettes\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Salmon Rillettes&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180,189],"tags":[],"class_list":["post-13065","post","type-post","status-publish","format-standard","hentry","category-book-appetizers","category-book-meat-to-eat-seafood"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=13065"}],"version-history":[{"count":1,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13065\/revisions"}],"predecessor-version":[{"id":13066,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13065\/revisions\/13066"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=13065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=13065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=13065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}