Salmon Rillettes | Salmon Spread
Fresh salmon poached in wine and smoked salmon are combined with butter and creme fraiche, shallots, lemon and herbs crafting a subtly elegant and flavorful appetizer traditionally known as salmon rillettes.
Equipment
- small skillet with lid
Ingredients
- 8 ounce salmon fillet, remove any pin bones, cut into 1” to 2” pieces
- salt and freshly ground pepper
- 2 tablespoons minced shallot
- 1 cup dry white wine
- ½ cup water
- bay leaf
- ½ teaspoon salt
- 4 ounces smoked salmon, diced into ¼-inch pieces
- ¼ cup unsalted butter at room temperature
- 3 tablespoons crème fraiche (substitute Greek yogurt or sour cream)
- 1 tablespoon fresh lemon juice + ½ teaspoon lemon zest
- 2 teaspoons whole grain mustard
- 1-½ teaspoons chopped fresh dill ½ teaspoon dried dill
- salt and pepper to taste
Instructions
- Season salmon with salt and pepper.
- Bring wine, water, shallot, salt and bay leaf to a boil in a small skillet over high heat. Add salmon pieces, skin side down. Reduce heat to simmer. Cover and gently poach until salmon is opaque on the outside, about 5 minutes.
- Transfer salmon to a paper towel-lined plate to drain. Strain the poaching liquid, reserving the shallot. Discard the bay leaf. Cover the salmon and refrigerate for an hour or overnight.
- In a medium bowl, mix together using a whisk or fork, the butter, crème fraiche, lemon juice, zest, mustard, dill and chives. Flake poached salmon into the bowl and add diced smoked salmon. Gently fold together.
- Season with salt and pepper to taste. Chill for 1 to 2 hours. Allow to come to room temperature before serving.