Salmon Rillettes

By cookism

As salmon lovers, we are always looking to explore the many ways of cooking it, such is the versatility of this fish. It seemed a tad extravagant to us to use salmon as a paste, but its fattiness adds to the richness of the rillette, creating a taste profile notably different from that of other fish. Try this on crisp toast for a different breakfast experience or a scrumptious teatime snack.

Ingredients

• For poaching salmon:
• 250 g salmon fillet
• 5 tbsp softened butter
• 1/4 cup onion, finely chopped
• 1 tbsp creme fraiche
• 125 g smoked salmon, chopped into small chunks
• 1 tbsp extra virgin olive oil
• 1 tbsp chopped chives
• 1 tbsp dill
• 1/2 tsp smoked paprika, to taste
• 2 tbsp lemon juice, to taste
• salt, to taste
• white pepper, to taste
• 2 bay leaves
• 1/2 tsp black peppercorn
• 1 star anise
• 1/4 cup onion, finely chopped
• 1 celery rib, finely chopped
• 1/4 cup white wine
• 2 cups water

Details

Servings 5
Adapted from cookism.tumblr.com

Preparation

Step 1

1. Combine ingredients for poaching salmon in a large saucepan and simmer for 30 minutes.
2. Meanwhile, season salmon fillet with salt and white pepper to taste. Heat a tablespoon butter in a frying pan and fry the onions. Stir them in with a pinch of salt and cook till aromatic and translucent, but not browned. Transfer to the refrigerator to cool to room temperature. Next, mix together the rest of the butter with creme fraiche and set aside.
3. Once the poaching liquid is ready, add salmon, cover saucepan with a lid, remove it from the heat, and let it stand for 10 minutes. When it is done, roughly flake the salmon with a fork and transfer it to the refrigerator to cool to room temperature.
4. In a large mixing bowl, add in salmon flakes, smoked salmon, onions, butter-creme fraiche mixture, olive oil, chives and dill. Season with smoked paprika, lemon juice, pinch of salt and white pepper to taste. Stir well, transfer to a glass container and chill until ready to serve.