Easy Salmon Rillettes
D'Artagnan chef bio | Yield: 1 pint of spread
This simple recipe combines poached and smoked salmon for an elegant spread that can be served as an appetizer, at brunch or a picnic, or even with a charcuterie board.
- 1 filet Norwegian Salmon, skin removed, cut into 1-inch pieces
- 2 cups white wine
- 4 tablespoons unsalted butter, softened at room temperature
- 1&frac4; cup shallots, finely minced
- 2 tablespoons creme fraiche or sour cream
- 4 oz Smoked Atlantic Salmon (1 package)
- 1½ tablespoons lemon juice
- 1 teaspoon Jean Reno Olive Oil, Classic Blend
- 4 quail egg yolks (or 1 chicken egg yolk)
- 1 tablespoon fresh chives, finely chopped, plus extra for topping
- salt and white pepper
- smoked paprika, to taste
- Set out the butter and smoked salmon to bring them to room temperature. Cut the smoked salmon into 1/4 inch dice.
- Remove the skin from the salmon filet, set aside, then cut the fish into 1-inch pieces.
- Melt 1 tablespoon of butter in a saucepan; when hot, saute the shallots briefly, being careful not to brown them, about 3 minutes. Pour 2 cups of wine into the pan and bring to a gentle boil, then reduce heat to medium-low. Add a pinch of salt to the wine.
- Add the salmon to the wine and poach until barely opaque, about 3 minutes. Remove the salmon from the wine, and drain on a baking sheet lined with paper towels.
- Strain the wine, keeping the cooked shallots. Place the cooked salmon and shallots in the refrigerator to completely cool.
- In a small bowl, stir the remaining 3 tablespoons of softened butter until smooth. Add 2 tablespoons of creme fraiche and stir to combine. Set aside.
- In a large bowl, combine poached salmon, diced smoked salmon, cooked shallots, lemon juice, olive oil, egg yolks, and chives. Gently stir the mixture to combine, allowing the salmon to break up a little. Do not mix too hard or it will become paste.
- Season generously with salt and white pepper. Fold in the butter mixture and combine well, so there are no clumps of butter left.
- Taste to adjust seasoning. For a spicier version, stir paprika into the mixture.
- Dust smoked paprika on top, and sprinkle chopped chives before serving with toasted baguette slices, crackers, or cucumber slices.
- Salmon rillettes can be refrigerated for up to 3 days in a crock or ramekin with plastic wrap pressed tight over the surface. Or melt clarified butter and pour over the top, to cover. Allow to chill in the refrigerator, and remove before serving.