Author: Julie
Prep time: 15 mins
Cook time: 7 mins
Total time: 22 mins
- ½ lb salmon
- 4 oz smoked salmon
- 1 small shallot, thinly sliced
- ½ cup chopped shallot
- ¼ cup Pastis or Pernod
- 1¼ cup dry white wine
- 4 cups water
- 1 teaspoon peppercorns
- 1 tablespoon butter
- 2 tablespoons chopped chives
- 2 - 3 tablespoons fresh lemon juice
- ¼ cup Crème Fraîche
- 1 tablespoon extra virgin olive oil
- Clarified butter, enough to cover the top with ½ inch layer
- Salt and pepper to taste
- Season ½ lb of salmon with salt and pepper.
- In a pan, add a thinly sliced shallot, about 4 cups of water, 1¼ cups of dry white wine, and a ¼ cup of Pastis or Pernod. Add 1 teaspoon of black peppercorns. Bring to a boil and simmer for 10 minutes.
- Place the salmon in the pan. Reduce heat to it's lowest simmer and cook, about 5 - 7 minutes, making sure not to overcook it.
- Remove salmon from water and transfer to a bowl. Cover and place in the fridge to cool.
- Add ½ cup finely chopped shallots to a tablespoon of butter. Saute until softened, about 3 - 5 minutes. Do not brown. Set aside.
- Once the salmon has cooled, remove the skin and bones. Take the smoked salmon and chop it up. Place the smoked salmon in a mixing bowl along with the poached salmon. Chop up 2 tablespoons of chives. Add to the bowl. Add 2 - 3 tablespoons of fresh lemon juice, making sure no lemon seeds get in there. Add ¼ cup of Crème Fraîche and a tablespoon of olive oil. Add the sauteed chopped shallots. Season with salt and pepper, mix well, taking care not to mash up the salmon.
- Melt about 1 - 2 tablespoons (give or take) clarified butter in the microwave.
- Add the salmon mixture to your sealing pot or jar, leaving room for the clarified butter.
- Pour a half inch layer of clarified butter on the top, close and place in the fridge to cool.
- When the Rillettes is fully cooled, serve on crackers or crostini toast.
Recipe by Gourmetcentric at https://gourmetcentric.com/2016/06/salmon-rillettes/
3.5.3208