SALMON RILLETTES (about 4-½ cups)

appetizers-mousses-pates-and-terrines-salmon-rillettes-1-2-e1541074086662.jpg Appetizers, mousses, pates and terrines, salmon rillettes 1

1 pound skinless salmon fillet

1 pound thinly sliced smoked salmon, finely chopped

1 stick (8 tablespoons) unsalted butter, softened

¾ cup minced shallots (5 ounces)

1/3 cup chopped fresh flat-leaf parsley

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 teaspoons drained capers

2 teaspoons Cognac or other brandy

2 teaspoons finely grated lemon zest

¼ teaspoon salt

½ teaspoon freshly ground black pepper

toasted sliced baguette to accompany

  1. Bring 3 cups water to a boil in a deep 12-inch skillet. Add fresh salmon, reduce heat, and poach at a bare simmer, turning once, until just cooked through, 8 to 10 minutes total.  With a slotted spoon, transfer salmon to a bowl and let cool slightly.
  1. Flake poached salmon with a fork. Add smoked salmon, butter, shallots, parsley, lemon juice, mustard, capers, Cognac, zest, salt and pepper and stir until well combined.  Pack into a 1-quart terrine or bowl.  Refrigerate, covered, for at least 1 hour.
  1. Bring rillettes to room temperature before serving with toasts.


from The Gourmet Cookbook

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