Salmon riet with caviar

A special kind of pate, riet, comes from Touraine. One version of its origin is the French word rille, "ear", a hint that absolutely all parts of the carcass went into riet. It is not without reason that many culinary researchers draw parallels between the French riet and Russian aspic. Although in high French cuisine riet has been ennobled - now it is prepared from birds and noble fish, as well as rabbits and other game. Riet differs from other pates in its texture: as a rule, in riet s you can feel individual pieces, and pates and terrines are smoother. The filling is also important - pates include nuts, lemon zest or, as in this fish recipe, caviar - they not only decorate, but also add flavor. An excellent option for a breakfast in the "before eating" genre - Make plenty of riettes in advance, and in the morning all you have to do is toast or run for a fresh baguette. Recipe from Alexander Erin, chef of the restaurant "Bonjour Toujour.