ChezCindy: Salmon Rillettes Appetizer

I have been making salmon rillettes for a few years now.  Rillettes is a French term for a soft spread made from meat or fish.  The classic salmon rillettes is made from fresh cooked salmon and smoked salmon, mixed with mayonnaise or butter.  This is a simple, but elegant appetizer for a party or a first course.  For those who don't think they like smoked salmon, you could leave it out and make this with just the cooked salmon.  The recipe calls for poaching the salmon, but you can improvise when you have left-over seared or roasted salmon.  Try this on crackers or toasted baguette slices.  I have also added a scoop to salad greens and it makes a delicious salad. 


Salmon Rillettes
To poach the salmon:
1 cup dry white wine
1 cup water
1 tablespoon chopped shallots
1/2 teaspoon kosher salt
1-pound fresh salmon without skin

In a small saucepan, bring the white wine, water, shallot, and salt to a boil.  Cut the fresh salmon into 1-inch cubes.  When the wine/water mixture comes to a boil, reduce the heat to a simmer.  Add the cubed salmon to the pan; simmer until cooked through, about 2 minutes.  No more than 3 minutes.  Drain well.  Wrap the salmon and the shallots in plastic wrap; refrigerate until well chilled.  At least 1 hour or overnight. 

4 ounces smoked salmon, diced
1 tablespoon fresh chives, minced
2 tablespoons fresh lemon juice
1/3 cup mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon white pepper

In a small bowl, stir together the diced smoked salmon and the minced chives.  Add the chilled poached salmon.  Using a wooden spoon, break up the fresh salmon as you mix with the smoked salmon.  Stir in the lemon juice; add the mayonnaise.  Season with the salt and white pepper.  Gently stir to combine.  Refrigerate until ready to serve.  Spread onto toasted baguette slices or crackers.