Salmon Rillettes
By Erica TurnerPublished on October 3, 2022
Time
45 minutes, plus 2½ hours chilling
Yield
Serves 4 to 6
Ingredients
Before You Begin
We prefer farm-raised salmon to wild salmon here because of its higher fat content. If your salmon is less than 1½ inches thick at its thickest point, check for doneness after 8 minutes in step 1. Serve with toasted baguette slices or crackers.
Instructions
- Bring ¾ cup water to boil in medium saucepan over high heat. Add salmon fillet, skin side down, and ⅛ teaspoon salt. Reduce heat to medium and cook until sides of fillet begin to turn opaque, about 1 minute. Cover saucepan and remove from heat. Let stand until center of thickest part of fillet is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 8 to 10 minutes. Using thin spatula, carefully transfer fillet to plate. Let stand at room temperature for 10 minutes to cool slightly, then cover and refrigerate for 30 minutes.
- Process smoked salmon and butter in food processor until smooth paste forms, 15 to 20 seconds, scraping down sides of bowl after 10 seconds. Add crème fraîche, lemon juice, mustard, pepper, and remaining ¼ teaspoon salt. Process until combined, 8 to 10 seconds. Transfer to bowl.
- Remove and discard skin from salmon fillet. Add two-thirds of fillet to smoked salmon mixture. Using wooden spoon or spatula, stir until combined and largest pieces of fillet are no bigger than ⅛ inch. Using 2 forks, flake remaining one-third of fillet into ½-inch pieces. Add flaked salmon and chives to smoked salmon mixture and gently stir until combined.
- Transfer mixture to large ramekin or small bowl, pressing down tightly to work rillettes into corners and against sides of container. Press plastic wrap against surface of rillettes and refrigerate for at least 2 hours or up to 24 hours. Serve.
Time
45 minutes, plus 2½ hours chillingYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Inspired by the traditional French pork rillettes, our Salmon Rillettes combined perfectly poached salmon with smoked salmon to double down on salmon flavor. Blended with softened butter, the smoked salmon gently seasoned the rillettes and ensured its spreadable consistency. Crème fraîche cut the richness of the butter and created a velvety texture. Incorporating subtle aromatics such as lemon juice, whole-grain mustard, and chives brought brightness and freshness and honored classic French flavors.
Before You Begin
We prefer farm-raised salmon to wild salmon here because of its higher fat content. If your salmon is less than 1½ inches thick at its thickest point, check for doneness after 8 minutes in step 1. Serve with toasted baguette slices or crackers.
Instructions
- Bring ¾ cup water to boil in medium saucepan over high heat. Add salmon fillet, skin side down, and ⅛ teaspoon salt. Reduce heat to medium and cook until sides of fillet begin to turn opaque, about 1 minute. Cover saucepan and remove from heat. Let stand until center of thickest part of fillet is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 8 to 10 minutes. Using thin spatula, carefully transfer fillet to plate. Let stand at room temperature for 10 minutes to cool slightly, then cover and refrigerate for 30 minutes.
- Process smoked salmon and butter in food processor until smooth paste forms, 15 to 20 seconds, scraping down sides of bowl after 10 seconds. Add crème fraîche, lemon juice, mustard, pepper, and remaining ¼ teaspoon salt. Process until combined, 8 to 10 seconds. Transfer to bowl.
- Remove and discard skin from salmon fillet. Add two-thirds of fillet to smoked salmon mixture. Using wooden spoon or spatula, stir until combined and largest pieces of fillet are no bigger than ⅛ inch. Using 2 forks, flake remaining one-third of fillet into ½-inch pieces. Add flaked salmon and chives to smoked salmon mixture and gently stir until combined.
- Transfer mixture to large ramekin or small bowl, pressing down tightly to work rillettes into corners and against sides of container. Press plastic wrap against surface of rillettes and refrigerate for at least 2 hours or up to 24 hours. Serve.
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