Salmon Rillettes
Directions
- 1Combine white wine and shallots in a saucepan; bring to a boil. Simmer until shallots are tender, about 2 minutes.
- 2Add salmon pieces and poach until barely opaque, about 2-3 minutes.
- 3Remove salmon, drain on a towel-lined baking sheet.
- 4Strain wine, reserving shallots. Refrigerate salmon and shallots to cool.
- 5Combine cooled salmon, shallots, smoked salmon, chives, mayonnaise, and lemon juice in a bowl.
- 6Gently stir until combined; season with salt and pepper.
- 7Serve cold with toasted baguette slices and extra chives.
Ingredients
- 2 cups dry white wine
- 1 tbsp minced shallots
- 1 lb fresh boneless skinless salmon fillet, cut into 1-inch pieces
- 3 oz smoked salmon, diced
- 2 tbsp thinly sliced fresh chives
- 0.5 cup mayonnaise
- 3 tbsp fresh lemon juice
- 0 fine sea salt
- 0 freshly ground white pepper
- 0 toasted baguette slices
Equipment
large saucepanbaking sheettowelbowl