Servings
Font
Back
4.9 from 144 votes

Salmon Rillette

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
15 mins
Cook Time
15 mins
Total Time
12 mins
Servings: 6 servings
Course: Appetizer
Cuisine: French

Ingredients

  • 2 cups white wine dry
  • 1 tablespoon shallots minced
  • 1 pound Salmon fillet fresh, boneless, skinless, cut into 1-inch pieces
  • 3 ounce smoked salmon diced
  • 2 tablespoons chives fresh, thinly sliced
  • 1 cup mayonnaise recipe included below
  • 3 tablespoons lemon juice fresh
  • sea salt fine
  • white pepper freshly ground
  • Baguette slices toasted
MAYONNAISE
  • 1 egg yolk
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon red wine vinegar
  • 1/2 teaspoon lemon juice fresh
  • sea salt fine, to taste
  • white pepper freshly ground, to taste
  • 1/2 cup canola oil

Instructions

Salmon Rillette
    Cup of Yum
  1. Combine the white wine and shallots in a large saucepan and bring to a boil.
  2. Simmer over medium-low heat until the shallots are tender, about 2 minutes.
  3. Add the salmon pieces and poach until they are just barely opaque, about 2 to 3minutes.
  4. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a towel.
  5. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
  6. Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and some of the mayonnaise and lemon juice in a stainless steel bowl.
  7. Use the mayonnaise and lemon juice sparingly, so that just enough is added to moisten the mixture.
  8. Gently stir the mixture until thoroughly combined –do not over mix or mix too hard. Season the rillette to taste with salt and pepper.
  9. Serve cold with toasted baguette slices.
Mayonnaise
  1. Combine the egg yolks, mustard, vinegar and lemon juice in a small bowl.
  2. Lightly season with salt and pepper; mix for about 1 minute or until ingredients are thoroughly combined.
  3. Continue to mix and slowly drizzle in the canola oil, being sure the mayonnaise does not break and comes together as a thick emulsion.
  4. Transfer to a tightly sealed container and store under refrigeration for up to one week.

Notes