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

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

Preparation

- In a saucepan, place salmon and shallot. Drizzle with wine and pastis. Season with salt and pepper. Cover and bring to a boil. Reduce the heat and poach for 8 to 10 minutes or until fish is cooked. Transfer fish and shallot to a bowl. Refrigerate for about 30 minutes or until salmon is completely chilled.
- Break fish into pieces. Add remaining ingredients and mix thoroughly. Adjust seasoning. Serve with slices of toasted bread.

Salmon Rillettes

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Ingredients

Preparation

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