Salmon Rillette Recipe
A popular spread in France, rilletes are usually made with pork, duck, goose or chicken meat. This salmon rillete recipe is a fantastic twist to the traditional rillete recipe and a it is fabulous on toast.
It makes for a great breakfast or appetizer. Enjoy!
Salmon Rillette
Ingredients
- 2 cups white wine dry
- 1 tablespoon shallots minced
- 1 pound salmon fillet fresh, boneless, skinless, cut into 1-inch pieces
- 3 ounce smoked salmon diced
- 2 tablespoons chives fresh, thinly sliced
- 1 cup mayonnaise recipe included below
- 3 tablespoons lemon juice fresh
- sea salt fine
- white pepper freshly ground
- baguette slices toasted
MAYONNAISE
- 1 egg yolk
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon red wine vinegar
- 1/2 teaspoon lemon juice fresh
- sea salt fine, to taste
- white pepper freshly ground, to taste
- 1/2 cup canola oil
Instructions
Salmon Rillette
- Combine the white wine and shallots in a large saucepan and bring to a boil.
- Simmer over medium-low heat until the shallots are tender, about 2 minutes.
- Add the salmon pieces and poach until they are just barely opaque, about 2 to 3minutes.
- Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a towel.
- Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
- Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and some of the mayonnaise and lemon juice in a stainless steel bowl.
- Use the mayonnaise and lemon juice sparingly, so that just enough is added to moisten the mixture.
- Gently stir the mixture until thoroughly combined –do not over mix or mix too hard. Season the rillette to taste with salt and pepper.
- Serve cold with toasted baguette slices.
Mayonnaise
- Combine the egg yolks, mustard, vinegar and lemon juice in a small bowl.
- Lightly season with salt and pepper; mix for about 1 minute or until ingredients are thoroughly combined.
- Continue to mix and slowly drizzle in the canola oil, being sure the mayonnaise does not break and comes together as a thick emulsion.
- Transfer to a tightly sealed container and store under refrigeration for up to one week.
Notes
Tried this recipe?Let us know how it was!
