Salmon Rillettes
"This rich and creamy spread is always a welcome addition to any party."
Ingredients
- 2 cups dry white wine
- 1 shallot, finely chopped
- 8 whole peppercorns
- 1 lb. skinless salmon, cut into 1-inch pieces
- 1/3 cup crème fraîche
- 3 Tbsp. mayonnaise
- 1 tsp. grated lemon zest plus 3 tablespoons juice
- 8 oz. smoked salmon, chopped
- 3 Tbsp. chopped chives
- Kosher salt and freshly ground black pepper
- Crackers, for serving
Instructions
- Combine wine, shallot, and peppercorns in a shallow saucepan. Simmer until shallots are tender, 5 to 6 minutes. Add skinless salmon and gently simmer until nearly opaque throughout, 3 to 4 minutes. Immediately transfer to a paper towel–lined plate (salmon will keep cooking). Strain liquid, reserving shallots but discarding peppercorns. Chill salmon and shallots until cool.
- Whisk together crème fraîche, mayonnaise, and lemon zest and juice in a bowl. Gently fold in poached salmon, shallots, smoked salmon, and chives. Season with salt and pepper. Serve with crackers.
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