Salmon Rillette

Name: Salmon Rillette
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters minced chives; 1 Tbsp creme fraiche; 2 egg yolks, lightly beaten; 3 Tbsps lemon juice; 1 Tbsp extra-virgin olive oil; 1 teaspoon pepper, divided; 2 Tbsps Pernod; 227 grams smoked salmon, diced; 454 grams salmon fillet, skin and pin bones removed; 4 teaspoons salt, divided; 118 milliliters minced shallots; 237 milliliters unsalted butter, at room temperature, divided

You can never have too many hor d'oeuvre recipes, so give Salmon Rillette a try. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 296 calories, 14g of protein, and 25g of fat. This recipe serves 10. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up pernod, shallots, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes.

Instructions

Place salmon in a shallow baking dish.

Ingredients you will need

Salmon

Equipment you will use

Baking Pan

Sprinkle with 1 tablespoon Pernod, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Turn fish over and repeat on other side. Cover baking sheet and let rest in refrigerator for 1 hour.

Ingredients you will need

Pepper

Pernod

Fish

Salt

Equipment you will use

Baking Sheet

Fill bottom of a steamer with water and bring to a simmer.

Ingredients you will need

Water

Place salmon in steamer, cover, and steam until medium rare, about 5 minutes.

Ingredients you will need

Salmon

Remove salmon and let rest on a plate.

Ingredients you will need

Salmon

Place 1 tablespoon butter in a small saucepan over medium heat. When butter is melted, add shallots and 1/4 teaspoon salt and sauté until soft, 5 minutes.

Ingredients you will need

Shallot

Butter

Salt

Equipment you will use

Sauce Pan

In a small bowl, whisk 7 tablespoons butter until smooth and creamy. Stir in creme fraiche.

Ingredients you will need

Creme Fraiche

Butter

Equipment you will use

Whisk

Bowl

Place cooked salmon in a large bowl and lightly break it up with a fork.

Ingredients you will need

Salmon

Equipment you will use

Bowl

Add smoked salmon, shallots, lemon juice, olive oil, egg yolks, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.

Ingredients you will need

Smoked Salmon

Lemon Juice

Egg Yolk

Olive Oil

Shallot

Pepper

Salt

Stir in butter until smooth.

Ingredients you will need

Butter

Place mixture in 2 glass serving bowls. Cover and refrigerate for one hour.

Equipment you will use

Bowl

Make clarified butter by melting the remaining 1 stick butter in a small saucepan over medium heat, making sure not to let it brown. Take off heat and let rest 5 minutes. Use a spoon to remove white foam which will have collected on top. Carefully pour off the clear yellowish liquid, and leave solids at the bottom.

Ingredients you will need

Clarified Butter

Butter

Equipment you will use

Sauce Pan

Take rillettes from refrigerator and pour 1/4th inch layer of clarified butter over top of the rillettes to seal. Cover bowls and refrigerate for up to one week. To serve, spread on pieces of baguette and sprinkle with chives.

Ingredients you will need

Clarified Butter

Spread

Baguette

Chives

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

59milliliters

minced chives 1Tbsp

creme fraiche 2

egg yolks, lightly beaten 3Tbsps

lemon juice 1Tbsp

extra-virgin olive oil 1teaspoon

pepper, divided 2Tbsps

Pernod 227grams

smoked salmon, diced 454grams

salmon fillet, skin and pin bones removed 4teaspoons

salt, divided 118milliliters

minced shallots 237milliliters

unsalted butter, at room temperature, divided

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.