Salmon Rillette
User Reviews
4.9
Salmon Rillette
Description
The Salmon Rillette combines fresh salmon poached gently in white wine with diced smoked salmon, fresh chives, and minced shallots for layers of subtle seafood flavor. The homemade mayonnaise and fresh lemon juice moisten the mixture, creating a creamy yet spreadable texture that retains the fish's delicate flakiness. The poaching wine infused with shallots imparts an aromatic background note.
This rillette is served cold, traditionally spread on toasted baguette slices to provide a contrasting crisp texture that complements the softness of the rillette. Its light, fresh flavor profile makes it appropriate for serving as an elegant starter or part of a charcuterie board.
The mayonnaise included is prepared from scratch using egg yolks, Dijon mustard, vinegar, lemon juice, and canola oil, providing a balanced creamy base without overpowering the salmon. The recipe advises adding mayonnaise sparingly to maintain moisture without losing the fish’s texture.
Ingredients
- 2 cups white wine dry
- 1 tablespoon shallot minced
- 1 pound salmon fresh, boneless, skinless, cut into 1-inch pieces, fillet
- 3 ounce smoked salmon diced
- 2 tablespoons chives fresh, thinly sliced
- 1 cup mayonnaise recipe included below
- 3 tablespoons lemon juice fresh
- salt fine, sea salt
- white pepper freshly ground
- baguette toasted, slices
MAYONNAISE
- 1 egg yolk
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon red wine vinegar
- 1/2 teaspoon lemon juice fresh
- salt fine, to taste, sea salt
- white pepper freshly ground, to taste
- 1/2 cup canola oil
Instructions
Salmon Rillette
- Combine the white wine and shallots in a large saucepan and bring to a boil.
- Simmer over medium-low heat until the shallots are tender, about 2 minutes.
- Add the salmon pieces and poach until they are just barely opaque, about 2 to 3minutes.
- Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a towel.
- Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
- Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and some of the mayonnaise and lemon juice in a stainless steel bowl.
- Use the mayonnaise and lemon juice sparingly, so that just enough is added to moisten the mixture.
- Gently stir the mixture until thoroughly combined –do not over mix or mix too hard. Season the rillette to taste with salt and pepper.
- Serve cold with toasted baguette slices.
Mayonnaise
- Combine the egg yolks, mustard, vinegar and lemon juice in a small bowl.
- Lightly season with salt and pepper; mix for about 1 minute or until ingredients are thoroughly combined.
- Continue to mix and slowly drizzle in the canola oil, being sure the mayonnaise does not break and comes together as a thick emulsion.
- Transfer to a tightly sealed container and store under refrigeration for up to one week.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
