Name: Salmon Rillettes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 625 ml (2 1/2 cups), approximately
Ingredients: 3/4 lb (375 g) salmon fillet, skin removed; 1 small shallot, finely chopped; 3/4 cup (180 ml) white wine; 1 tablespoon (15 ml) Pastis (or other anise liqueur); 1 tablespoon (15 ml) lemon juice; 2 tablespoons (30 ml) chopped fresh chives; 1/3 cup (75 ml) sour cream; 4 oz (120 g) sliced smoked salmon, finely chopped; Salt and pepper

Comments

Gwenyth W.

5 stars December 31st, 2015

This is worth 10 stars in flavour and ease. I used 'wild sockeye' smoked salmon for its contrasting colour against the softer pink of the poached salmon. While cleaning up I realized I forgot to add the lemon juice but it is/was still delicious! I did not add salt but did add a dash of dried tarragon, thought it would go nicely with the Pernod (did not have Pastis). Bundled up in little pots to give as gifts. Amazing recipe that is sooo quick and easy. A real winner, thank you!
Gwenyth W.

3 stars December 30th, 2015

Thinking it over- am assuming the liquid is not incorporated. I have separated them and am cooling the salmon. When cooled I will continue with the rest and if more liquid is needed will add bit by bit, the poaching liquid.
Gwenyth W.

3 stars December 30th, 2015

It is unclear whether or not to drain the salmon after poaching. Is the liquid discarded or incorporated? I have poached the salmon and am putting everything on hold til I can figure it out or get a definitive answer. So if anyone can help me here I would really appreciate it. So far the poached salmon smells wonderful and is very tasty. I'm afraid I might eat it all before I come to any conclusion!