Salmon Rillettes

Bon Appetit from Ketter party

Salmon Rillettes
Salmon Rillettes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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