I bought an excess of wild caught salmon, and at $27 a pound, I didn’t want to go to waste. It was my husband’s idea to make Salmon Rillettes, so that’s what I did.
Rillettes is most commonly made with pork, but can be made with a variety of meats, such as duck, goose, tuna or salmon. The technique for making Rillettes is really quite simple. It appears more complicated than it is. In 25 – 30 minutes, not including cooling time, you can make quite an impressive pot of goodness.
Start with a ½ lb of salmon. I used wild caught salmon.
Season it well 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. Pastis is a French liquer that is made of Anise. It has a nice licorice taste.
Add 1 teaspoon of black peppercorns. Bring to a boil and simmer for 10 minutes.
Add the salmon to the pan.
Reduce heat to it’s lowest simmer and cook, about 5 – 7 minutes. You don’t want 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 them. Set them aside to cool.
Once the salmon has cooled, remove the skin and bones. Notice that the salmon is not overcooked. It’s medium-rare.
Here I have 4 oz of Smoked Salmon. Chop it up.
Place the smoked salmon in a mixing bowl along with the poached salmon.
Chop up 2 tablespoons of chives.
Add the chives to the salmon.
Add 2 – 3 tablespoons of fresh lemon juice.
I’ve used this Crème Fraîche made by Bellwether Farms, on many occasions. It’s very nice. If you’re wondering what exactly is Crème Fraîche, it’s a French type of sour cream. It contains a higher butterfat content, but is not as sour as American sour cream, and has a more cream like flavor and texture.
Add ¼ cup of Crème Fraîche,
a tablespoon of extra virgin olive oil.
Add the sautèed shallots.
season with salt and pepper and stir until well mixed.
Scoop the salmon mixture into sealing pot or jar.
Leave some room on the top for the clarified butter.
Melt clarified butter in the microwave, let it cool down just a bit.
Pour a half inch layer of clarified butter on the top, close and place in the fridge to cool.
Salmon Rillettes are lovely as an appetizer, or enjoyed as a snack. The Rillettes will keep for a good week, if you don’t break the seal of solid butter. Enjoy!
| Salmon Rillettes | Print |
- 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.
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