This is a nice pantry item to keep on hand for entertaining. We use it as a lodge appetizer as well as in our picnic baskets.
Author: Kirsten Dixon
Recipe type: Appetizer
Makes 3 half-pints rillettes.
- 1 small fillet red salmon, boned and skinned
- 5 tablespoons unsalted butter
- 1 tablespoon pure olive oil
- 11⁄2 tablespoons lemon juice
- 1⁄2 shallot, minced finely
- 1 tablespoon chopped flat-leaf parsley
- 2 teaspoons chopped tarragon
- 2 tablespoons chopped chi ves
- 1⁄2 pound hot-smoked (kippered) salmon, flaked
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1 small french baguette, sliced and toasted
- Rinse the fish and pat dry.
- Fill a medium saucepan with enough water to come up about 2 inches. You can add aromatics such as herbs or wine to the water if you desire. Bring the liquid up to a boil then reduce it to a simmer. Poach the salmon in the liquid until fully cooked 5 to 7 minutes. Remove from the liquid and set aside.
- In a medium mixing bowl, stir together the butter and the oil until smooth. Stir in the lemon juice, shallot, parsley, tarragon, and chives. Add in the smoked salmon.
- Flake the poached salmon over the mixture, and then fold the pieces of salmon into the rillette mixture along with a pinch of salt and pepper.
- Scoop the mixture into 3 half-pint glass canning jars or other serving containers and pour a medium thick layer of the melted butter over the rillettes creating a sealed cap. You may place herbs on top as a decorative touch. Chill the rillettes for at least an hour. Return to room temperature before serving. Serve with french bread toast points.