Salmon Rillettes – Recipe Arcade

Ingredients

• 2 cups dry white wine
• 1 pound skinless salmon fillet (preferably wild), cut into 1-inch pieces
• 1 tablespoon minced shallot
• 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

Method/Procedure

• Bring wine and shallot to a boil in a small saucepan over high heat.
• Reduce heat to low; add salmon.
• Slightly poach until salmon is barely opaque in middle, do it for about five 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 it until totally 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. Now Cover it and chill.
• Now serve rillettes cold with toasted slices of baguette.