Preparation time: 15 mins + 1 hour (inactive)
Cooking time: 30 mins
Ingredients needed to make Salmon Rillettes:
- 1 (20 oz) salmon fillet, skin on and deboned
- 4 oz smoked salmon, finely diced and at room temperature
- 3 egg yolks, lightly beaten
- ½ cup shallots, finely chopped
- ¼ cup Pernod
- 3 tbsp fresh lemon juice
- ½ tsp lemon zest, finely grated
- 3 tbsp crème fraiche
- 3 sticks unsalted butter
- ½ tsp freshly ground white pepper
- 3 tsp kosher salt
- Crackers or crostini, to serve
Cooking instructions for Salmon Rillettes:
- Place the salmon fillet in a bowl and rub the measured seasonings all over it.
- Coat it with Pernod and wrap the bowl with a plastic sheet.
- Leave in the fridge for half an hour and flip it over before refrigerating for another half an hour.
- Add 2 sticks of butter into a small skillet and melt it, undisturbed, it over slow flame until it foams.
- Skim off the foam from its surface and pour it into a bowl; set aside.
- Pour water in a saucepan until it stands 1’’ from the base and bring it to a boil.
- Roll a foil into a rope and coil it into the pan.
- Place the marinated salmon on top of this coil and drizzle the marinade over it.
- Place a lid on top and steam over moderately low heat for about 8-10 minutes, until the flesh turns opaque.
- Drain it out into a plate and set aside.
- Throw away the cooking liquid plus foil and return the pan over moderate heat.
- Melt 1 tbsp butter into it until it foams and throw in the shallots.
- Sprinkle a dash of salt and ground pepper over them and sauté for about 5-6 minutes, stirring often, until they soften.
- Turn off the heat and keep aside.
- Dunk rest of the butter into a bowl and smash it until smooth.
- Whisk in the cream fraiche to mix well and keep aside.
- Break the cooked salmon into irregular yet large pieces and place them in a bowl; get rid of the skin and darkened flesh.
- Tip the sautéed shallots into it, along with smoked salmon, egg yolks as well as lemon zest and add a splash of lemon juice over them.
- Sprinkle with a dash of seasonings and stir them all together until well combined.
- Add the crème fraiche mixture over it and fold them together until they mix well and the salmon crumble into smaller chunks.
- Spoon the rillettes mixture into 6 ramekins, leaving 1/3’’ of the latter free.
- Smooth out their surface with a spatula and leave in the fridge for an hour to chill.
- Drizzle the cooled clarified butter over the rillettes and wrap the surface with plastic sheet.
- Refrigerate again until chilled and bring them up to room temperature before serving.
- Skim off the butter layer and serve alongside crostini or crackers.
Image credit: Wikimedia Commons