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.
No comments:
Post a Comment