Salmon Rillettes
10” sauté pan
Stand mixer
Crock(s) or Weck jars, about 24 ounce capacity total
1.
Melt the butter in a sauté pan over medium-low heat. Keep the heat low throughout the process. Cook the shallot until translucent, about seven minutes. Add the remaining ingredients, except for the lemon juice, and cook at the barest simmer for 10 minutes. You’re aiming for a perfect medium-rare on the salmon to ensure a velvety texture for the finished rillettes.
2.
Allow the mixture to come to room temperature. Transfer to a stand mixer fitted with a paddle attachment, add the lemon juice, and mix on medium speed until spreadable, about five minutes. If needed, thin the mixture with a bit of extra wine.
3.
Transfer the rillettes to a serving container, crock, or individual Weck jars, and chill.
4.
Serve with crackers, bread, or crudités. Alternatively, spread the rillettes on sliced baguette and broil for a few minutes.
Ingredients
- ½ cup/115 grams unsalted butter
- ¼ cup minced shallot
- 8 ounces wild salmon
- 4 ounces smoked salmon
- ¼ cup dry white wine, plus additional if needed to thin the rillettes when using the paddle attachment
- 2 tablespoons Pernod
- ¼ cup crème fraïche
- 1 teaspoon Kosher salt
- ½ teaspoon white pepper
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon lemon juice
Cook's Notes
For me, the holiday season is about hors d’œuves. Salmon rillettes are tasty as an hors d’œuvres, spread on griddled brioche, maybe with a pickled slice of red onion as a garnish.
Rillettes are traditionally made with shredded meat, cooked and preserved in its own fat. Fish does not have the same available fat so butter makes an entrance. The addition of smoked salmon and Pernod add depth, crème fraïche adds a slight tang, lemon gives brightness and acidity.