Salmon rillettes
ingredients
all
Brioche bread
8 oz. salmon
skin and bones removed
1/2 cup dry white wine
1/2 cup water
1/4 cup scallions
minced
2 Tbsp unsalted butter
softened
1 small shallot
minced
Salt and pepper
1 lemon
Juice and zest
6 Tbsp mayonnaise
2 Tbsp grainy Dijon mustard
1 Tbsp capers
rinsed and chopped
1/2 tsp honey
2 Tbsp dill
minced
1 Tbsp parsley
minced
1 Tbsp chives
minced
1/4 lb smoked salmon
diced
Espelette pepper
Dill sprigs
1
Slice the brioche and lightly toast it. Set aside.
2
Toss the green parts of the scallion into a medium saucepan with a thin slice of lemon. Add the wine, 1⁄2 cup water, and a pinch of salt; bring to a boil. Add the salmon fillet; reduce to a simmer, cover, and cook 1 minute. Remove the pan from the heat; set aside (covered) for 10 minutes. Transfer the salmon to a plate and refrigerate for 20 minutes. Discard the cooking liquid.
3
Cream the butter, add the lemon juice and zest, scallions, shallot, salt and pepper. Stir in the smoked salmon.
4
In a small bowl, combine the mayonnaise, mustard, capers, honey. Stir gently to combine.
5
Remove the cooked salmon from the fridge and break into bite-size pieces. Gently stir into the smoked salmon mixture, keeping the pieces as chunky as possible. Taste and adjust the seasoning if needed. Fold in the chopped herbs.
To Serve
6
Serve over toasted brioche and garnish with dill sprigs and espelette pepper.