Salmon Rillettes with Chives and Shallots

Ingredients

• 1 1/4 pounds boneless, skinless salmon fillet, cut into 1-inch pieces
• Cold water
• 2 tablespoons juice from 1 lemon, plus juice from 1 lemon, divided
• 1 medium leek or onion, halved
• 1 large stalk celery, cut into large pieces
• 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

1. Put the salmon in a large saucepan and add enough cold water to come 1 inch above it. Stir in the juice from 1 lemon, along with the leek or onion, celery, and bay leaf, if you are using them. Place the pan over medium heat and warm the poaching liquid to 170 degrees F, checking with an instant-read thermometer if you have one; if not, stop just before even the gentlest simmer. Regulate the heat so the water stays steady, and cook until the salmon separates into flakes when pressed, about 6 minutes. Drain the fish, remove and discard the aromatics, and move the salmon to a mixing bowl. Break it into rough shreds with your fingers.
2. While the salmon cooks, melt the butter in a small skillet over medium heat. Add the shallot and cook, stirring, until it softens without taking on color, about 3 minutes. Pour the shallots and butter into the bowl with the salmon. Add the mayonnaise, chives, remaining 2 tablespoons (30ml) lemon juice, coriander seed, and cayenne, then season with salt and pepper. Mix thoroughly, continuing until everything is evenly combined and the salmon has broken down into smaller pieces.
3. Spoon the rillettes into a large ramekin, crock, or another container, pressing with the back of a spoon so the mixture reaches the corners and sides without leaving air pockets. Lay plastic wrap directly on the surface and chill until cold all the way through, at least 2 hours. Serve with toasts or crackers. With plastic wrap pressed tightly onto the surface, the rillettes can be refrigerated for up to 5 days.