Salmon Rillettes

By Dixie8686

Recipes & Menus | recipes

Salmon Rillettes
Sure, it's great for parties, but the joy of making this dish at home is eating it as many ways as possible. Try folding into an omelet, serving on a bagel like lox, or just scooping with veggies and crackers for an elegant light lunch.

6 servings

Recipe by On the Line: Inside the World of Le Bernardin Cookbook by Eric Ripert and Christine Muhlke">On the Line: Inside the World of Le Bernardin Cookbook by Eric Ripert and Christine Muhlke

Photograph by Matt Duckor

September 2012

Ingredients

• 2 cups dry white wine
• 1 tablespoon minced shallot
• 1 pound skinless salmon fillet (preferably wild), cut into 1-inch pieces
• 3 ounces smoked salmon, cut into 1/4" pieces
• 1/2 cup (or more) mayonnaise
• 2 tablespoon thinly sliced fresh chives
• 1 tablespoon (or more) fresh lemon juice
• Fine sea salt and freshly ground white pepper
• 1 baguette, thinly sliced, toasted

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Bring wine and shallot to a boil in a small saucepan over high heat. Reduce heat to low; add salmon. Gently poach until salmon is barely opaque in center, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Strain poaching liquid through a fine-mesh sieve; set aside shallot and discard liquid. Place salmon and shallot in a large bowl; cover and chill until completely cooled.

Add smoked salmon, 1/2 cup mayonnaise, chives, and 1 Tbsp. lemon juice to salmon and shallot. Gently mix just to combine (salmon will break up a little, but do not overmix or a paste will form). Season to taste with salt, pepper, and more mayonnaise and lemon juice, if desired. DO AHEAD: Rillettes can be made 1 day ahead. Cover and chill.

Serve rillettes cold with toasted slices of baguette.

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