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

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

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