Salmon Rillettes With Chives and Shallots Recipe
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Category
Appetizers and Hors d'Oeuvres
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/4 pounds
Cold water
2 tablespoons
1 medium leek or onion
1 large stalk celery
1 bay leaf
2 ounces unsalted butter
1/4 cup minced shallot
1/4 cup plus 2 tablespoons mayonnaise
2 tablespoons minced chives
1/4 teaspoon ground coriander seed
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
Toasts or crackers, for serving
Directions
In a large saucepan, combine salmon with enough cold water to cover by 1 inch. Add juice from 1 lemon, leek or onion, celery, and bay leaf . Set over medium heat and bring poaching liquid to 170 degrees F, using an instant-read thermometer if you have one; otherwise, bring liquid to just below a bare simmer. Adjusting heat to maintain water temperature, cook until salmon flakes easily when pressed, about 6 minutes. Drain, discard aromatics, and transfer salmon to a mixing bowl. Using your fingers, shred salmon roughly. Meanwhile, in a small skillet, melt butter over medium heat, add shallot, and cook, stirring, until softened but not browned, about 3 minutes. Scrape shallots and butter into bowl with salmon. Add mayonnaise, chives, remaining 2 tablespoons lemon juice, coriander seed, and cayenne. Season with salt and pepper. Stir well until ingredients are thoroughly mixed and salmon is more finely shredded. Transfer rillettes to a large ramekin, crock, or other container, pressing down with a spoon and working it into the corners and against the walls to avoid trapping any air bubbles. Press plastic against the surface and refrigerate until thoroughly chilled, at least 2 hours. Serve with toasts or crackers. Rillettes can keep refrigerated for up to 5 days with plastic pressed firmly against the surface.