Salmon Rillette
This crowd-pleasing savory spread showcases salmon prepared two ways: smoked and poached in white wine with peppercorns and shallots. Pair it with pumpernickel toasts and a round of bubbly for your next gathering.
Ingredients
- 2 c. dry white wine
- 1 shallot, finely chopped
- 4 black peppercorns
- 1 lb boneless, skinless sockeye salmon fillet, cut into 1 1/2-inch pieces
- 1/3 c. crème fraiche
- 2 Tbsp. mayonnaise
- 1 Tbsp. Dijon mustard
- 1 tsp. grated lemon zest plus 2 Tbsp fresh juice
- Kosher salt
- 8 oz. smoked salmon, chopped
- 3 Tbsp. chopped chives
- Crackers and pumpernickel toasts
Instructions
- In shallow pan, combine wine, shallot and peppercorns; simmer until shallots are tender, 5 to 6 min. Add salmon fillet and gently simmer until nearly opaque throughout, about 3 min. Immediately transfer to paper towel–lined plate (it will keep cooking).
- Strain liquid, reserve shallots and discard peppercorns. Refrigerate poached salmon and shallots until cool.
- Meanwhile, in medium bowl, whisk together crème fraiche, mayonnaise, mustard, lemon zest and juice and 1/2 tsp salt. Gently fold in poached salmon and shallots, smoked salmon then chives. Serve with crackers and pumpernickel.
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