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Salmon rillettes
More than a canapé, they’re a convivial offering that invites guests to share and enjoy. The salmon must be cold when mixed with the mayonnaise; otherwise, the sauce will break. You want the mayonnaise to be creamy, not oily.
YIELDS
6
Ingredients
- 2 cups dry white wine
- 1 tablespoon minced shallot
- 1 pound fresh salmon fillet, skinned and pin bones removed, cut into 1-inch pieces
- 3 ounces smoked salmon, skinned and pin bones removed, chopped
- 1/2 cup mayonnaise
- 3 tablespoons fresh lemon juice
- 2 tablespoons thinly sliced fresh chives
- Fine sea salt and freshly ground white pepper
- Toasted baguette slices for serving
Directions
- Line a plate with a kitchen towel. Bring the white wine, shallot, and two cups of water to a boil in a shallow pan. Reduce to a simmer and add the fresh salmon. Gently poach the salmon until it is just barely opaque, two to three minutes.
- Remove the salmon with a slotted spoon and immediately drain it on the towel-lined plate. Drain the shallot in a small sieve and discard the cooking liquid. Place the salmon and shallot in a bowl and refrigerate until cool.
- Once the poached salmon and shallot are excellent, add the smoked salmon to the bowl, then the mayonnaise and lemon juice, starting with about one-quarter cup of mayonnaise and adding the lemon juice sparingly. Adjust the levels of mayonnaise and lemon juice to taste as you go. Add the chives and gently mix the rillettes—do not overmix or mix too hard.
- Season to taste with sea salt and white pepper. Serve cold with toasted baguette slices. Enjoy!
Excerpted from Seafood Simple by Eric Ripert. Copyright © 2023 by Eric Ripert. Photographs by Nigel Parry. Published by Appetite, by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
