Salmon Rillettes
Salmon rillettes is a popular appetizer in French cuisine and is often served at parties or other gatherings. It is a delicious and elegant way to showcase the flavor of smoked or poached salmon and makes a great addition to any charcuterie board or holiday spread.
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Ingredients
1 1/4 pounds 1 1/4 boneless, skinless salmon fillets
2 2 lemons
1 medium 1 onion or leek, halved
1 large 1 celery stalk
1 1 bay leaf
2 oz 2 unsalted butter
1/4 cup 1/4 shallot, diced
1/4 cup 1/4 plus 2 tablespoons mayonnaise
2 tablespoons 2 chopped chives
1/4 teaspoon 1/4 coriander seed
Pinch cayenne pepper
Salt and Pepper
Crackers (for serving)
Directions
- In a large saucepan combine salmon with enough cold water to cover by one inch. Add the juice from one lemon, the halved onion, celery, and a bay leaf. Set over medium heat and bring the liquid mixture to 170°F (use an instant read thermometer if you have one). Adjust heat to maintain water temperature.
- Cook the salmon in the poaching liquid for about 5 – 8 minutes. Remove the salmon, place in a bowl and shred with your fingers. The salmon should shred very easily when cooked long enough.
- In a small skillet, melt the 2 oz unsalted butter over medium heat, then add the diced 1/4 cup of shallot, stir, and cook until softened for about 2 – 3 minutes. Add the butter and shallot mixture to the bowl with the salmon.
- Add mayonnaise, chives and juice from the second lemon, coriander seed, and cayenne. Season with salt and pepper. Stir ingredients to mix together for a few minutes until the salmon is finely shredded and thoroughly mixed with all the ingredients.
- Place the mixture in a serving bowl, packing it tightly using a spoon, cover with plastic wrap, and refrigerate for at least 2 hours before serving.
- Serve as an appetizer, with crackers.