Salmon Rillettes
Preparation
20 MIN
Cooking
10 MIN
Chilling
30 MIN
Output
625 ml (2 1/2 cups), approximately

Salmon Rillettes

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

  1. 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.
  2. Break fish into pieces. Add remaining ingredients and mix thoroughly. Adjust seasoning. Serve with slices of toasted bread.