Salmon Rillettes

Temps des Fêtes 2013
food and drink

BY: Lucy Waverman

Rillettes are usually made with pork that is cooked, shredded and packed in a crock to serve on bread. This luscious salmon version is lighter but the process is similar.

8 oz (250 g) salmon fillet, skin removed
1 cup (250 mL) fish or chicken stock
8 oz (250 g) smoked salmon
¼ cup (60 mL) chopped green onions
2 tbsp (30 mL) chopped fresh dill
½ cup (125 mL) butter, room temperature
3 tbsp (45 mL) mayonnaise
Salt and freshly ground pepper to taste
1 tbsp (15 mL) lemon juice to taste

1 Place salmon fillet in a small skillet. Pour over stock. Turn heat to medium and cook until you see steam, about 2 minutes.

Cover and cook 2 minutes longer; salmon will not be quite cooked through. Remove salmon to a plate and break into flakes. Continue simmering liquid until reduced to 1 tbsp (15 mL). Pour over flaked salmon.

2 Add salmon and liquid into food processor along with smoked salmon, onions, 1 tbsp (15 mL) dill, butter and mayonnaise. Pulse until combined together but still has texture. (You can also do it by hand). Scrape into a medium bowl and add salt, pepper, lemon juice and remaining dill. Chill 3 hours or overnight before serving.

Serves 8

What to Serve