SALMON RILLETTES (about 4-½ cups)
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
- 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.
- 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.
- Bring rillettes to room temperature before serving with toasts.
from The Gourmet Cookbook