Ingredients
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Salmon Rillette
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2 cups dry white wine
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1 tablespoon shallots minced
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1 pound fresh boneless skinless salmon fillet cut into 1-inch pieces
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3 ounce smoked salmon diced
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2 tablespoons fresh chives thinly sliced
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1 cup mayonnaise recipe included below
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3 tablespoons fresh lemon juice
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fine sea salt
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freshly ground white pepper
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baguette slices toasted
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Mayonnaise
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1 egg yolk
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1/2 teaspoon Dijon Mustard
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1/2 teaspoon red wine vinegar
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1/2 teaspoon fresh lemon juice
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fine sea salt to taste
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freshly ground white pepper to taste
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1/2 cup canola oil
Directions
Salmon Rillette
- Combine the white wine and shallots in a large saucepan and bring to a boil.
- Simmer over medium-low heat until the shallots are tender, about 2 minutes.
- Add the salmon pieces and poach until they are just barely opaque, about 2 to 3minutes.
- Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a towel.
- Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
- Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and some of the mayonnaise and lemon juice in a stainless steel bowl.
- Use the mayonnaise and lemon juice sparingly, so that just enough is added to moisten the mixture.
- Gently stir the mixture until thoroughly combined –do not over mix or mix too hard. Season the rillette to taste with salt and pepper.
- Serve cold with toasted baguette slices.
Mayonnaise
- Combine the egg yolks, mustard, vinegar and lemon juice in a small bowl.
- Lightly season with salt and pepper; mix for about 1 minute or until ingredients are thoroughly combined.
- Continue to mix and slowly drizzle in the canola oil, being sure the mayonnaise does not break and comes together as a thick emulsion.
- Transfer to a tightly sealed container and store under refrigeration for up to one week.