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  • Salmon Rillette Recipe

Salmon Rillette Recipe

Posted on Aug 1st, 2017
by Eric Ripert
Categories:
  • Appetizer
  • Dressings, Dips, Spreads
  • Seafood Recipes
SALMON RILLETTE

A popular spread in France, rilletes are usually made with pork, duck, goose or chicken meat. This salmon rillete recipe is a fantastic twist to the traditional rillete recipe and a it is fabulous on toast.

It makes for a great breakfast or appetizer. Enjoy!

SALMON RILLETTE

Salmon Rillette

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer
Cuisine French
Servings 6 servings

Ingredients
  

  • 2 cups white wine dry
  • 1 tablespoon shallots minced
  • 1 pound salmon fillet fresh, boneless, skinless, cut into 1-inch pieces
  • 3 ounce smoked salmon diced
  • 2 tablespoons chives fresh, thinly sliced
  • 1 cup mayonnaise recipe included below
  • 3 tablespoons lemon juice fresh
  • sea salt fine
  • white pepper freshly ground
  • baguette slices toasted

MAYONNAISE

  • 1 egg yolk
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon red wine vinegar
  • 1/2 teaspoon lemon juice fresh
  • sea salt fine, to taste
  • white pepper freshly ground, to taste
  • 1/2 cup canola oil

Instructions
 

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.

Notes

SALMON RILLETTE
Tried this recipe?Let us know how it was!

Eric Ripert

Eric Ripert is the chef and co-owner of the acclaimed New York restaurant Le Bernardin. Born in Antibes, France, Eric moved to Andorra, a small country just over the Spanish border as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.

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