Salmon Rillettes

  • Active Time 15m
  • Total Time 4h 15m

Serves 8

Although classic rillettes are commonly prepared with fatty mixtures of pork or duck, this lighter and more contemporary version combines two forms of salmon with lemon juice and chives. Like traditional rillettes, the shredded mixture is served on small buttered toasts as a first course. This dish is excellent accompanied with a cold, crisp glass of Champagne or a dry white wine such as Chenin Blanc.

ingredients

  • Salt
  • Freshly ground pepper
  • 13 ounces fresh salmon fillet, skin removed
  • 1/2 cup plus 1 1/2 tablespoons unsalted butter, at room temperature, cut into small pieces
  • 2 eggs
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon chopped fresh chives
  • 7 ounces sliced smoked salmon, cut into small pieces
  • Buttered, toasted baguette slices

directions

Rub salt and pepper to taste on both sides of the salmon fillet. Place on a steamer rack over (not touching) gently boiling water. Cover and steam until firm, pale pink and opaque throughout, approximately 7 minutes, depending upon the thickness.

Alternatively, fill a shallow saucepan or sauté pan about half full with water. (Enough to cover the salmon). Add the salmon and poach until it tests done, approximately 10 minutes.

Transfer the steamed or poached salmon to a bowl. Shred the salmon thoroughly with a fork and remove any small bones. Cover and refrigerate until cool.

Place the butter in a large mixing bowl and work it with a rubber spatula until it is smooth and creamy. Add the eggs, lemon juice, chives, salt and pepper to taste and mix well. Add the cooled fresh salmon and the smoked salmon. Mix together thoroughly.

Spoon the salmon mixture into a terrine or individual ramekins. Cover with plastic wrap. Refrigerate for at least 3 hours or as long as overnight. Bring to room temperature before serving.

Spread the salmon mixture on toasted baguette slices to serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2460

nutrition information per serving

383 calories; 23g total fat; 121mg cholesterol; 442mg sodium; 27g carbohydrates; 3g fiber; 18g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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