Salmon Rillettes

Name: Salmon Rillettes (Rillettes de Saumon)
Yield: Makes 2 Cups; Serves 8
Cuisine: France
Ingredients: ¼ teaspoon fine sea salt; ½ pound skinned fresh salmon fillet, preferably wild, cut into 4 pieces; Pinch of freshly grated nutmeg; ¼ cup clarified butter; 2 tablespoons mild olive oil; 1 egg yolk; 1 tablespoon fresh lemon juice; ⅛ teaspoon Freshly ground pepper; 9 tablespoons unsalted butter, at room temperature; 1 large shallot, minced; 1 tablespoon dry white wine; ¼ pound lightly smoked salmon, cut into ¼-inch dice

Rillettes de Saumon

Preparation info

Makes 2 Cups; Serves
8

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This dish improves with a little age; keep it for up to 1 week under a layer of clarified butter. It is perfect starting on the third day. Try it also with mixtures of fresh and smoked eel, trout, or mackerel. These rillettes also go well with a salad of roasted red peppers, thin green beans, and tender lettuce leaves.

Ingredients

½ pound skinned fresh salmon fillet, preferably wild, cut into 4 pieces
¼ teaspoon fine sea salt
9

Europe
France
Side dish
Pescatarian
Gluten-free

Method

Sprinkle the fresh salmon with the salt and let stand at room temperature for 20 minutes. Then pat dry with paper towels.
In a medium skillet, slowly cook the shallot in 1 tablespoon of the butter until soft but not brown, 2 to 3 minutes. Add the wine and arrange the f