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Sunday Dinner
Rillettes aux Deux Samons
(Smoked and Steamed Salmon Rillettes)
Roast Chicken
Rice Soubise
Bibb Lettuce Salad with Bacon and Croutons
Wedge of Long Clawson Dairy Stilton Cheese
Sliced Pears and Candied Walnuts
I hope everyone enjoyed the Holiday weekend. We are still eating and celebrating our way through.
One of the things that we are still enjoying is this potted dish. Rillettes is a classic way of preparing cooked and shredded meat that is creamed with its own fat until it is smooth and spreadable. However, when using fish as the meat there is little fat, so butter, egg yolks, and crème fraîche are combined with the salmon for a rich and creamy taste.
When topped with clarified butter the rillettes can be made a week in advance, but I omit that step and make it the day of and we have no problem finishing every last bite within 2 days. I have also had good results with freezing any remaining rilletes for up to 2 months. Spread it on slices of a baguette, toast, or crackers with a garnish of freshly chopped chives–it is a delicious dish to share with your family and friends.
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Smoked and Steamed Salmon Rillettes
Equipment
- Steamer basket
Ingredients
- 1 pound center cut salmon fillet, pinbones and skin removed
- 2 tablespoons white wine
- 2 teaspoons Kosher salt, divided
- ¼ teaspoon freshly ground white pepper
- 8 tablespoons (4 ounces) unsalted butter, divided and at room temperature
- ½ cup finely minced shallots
- 2 tablespoons crème fraîche
- 8 ounces Norwegian smoked salmon cut into a ¼-inch dice
- 2 ½ tablespoons freshly squeezed lemon juice
- 2 extra-large egg yolks lightly beaten
- ¼ chopped fresh chives, plus extra for garnish
Instructions
- Place the fresh salmon in a baking dish and season with 1 ½ teaspoons of salt, white pepper and white wine. Cover and refrigerate for 30-60 minutes. Halfway through marinating, turn the fish over.
- Bring water to a simmer in the bottom of a large pot with a steamer basket. Place the salmon in a steamer basket and cover with a lid. Steam the salmon until it is medium-rare, about 8-10 minutes. You can check for doneness by separating the flesh with the tip of a paring knife. Remove the salmon from the steamer and allow to cool.
- In a small sauté pan, melt 1 tablespoon of butter over medium-heat. Add the shallots and cook stirring occasionally. Season with ½ teaspoon salt and continue to cook until the shallots are soft, but not browned, about 3-4 minutes.
- In a small bowl, cream together the butter and crème fraîche. Set aside.
- In a large bowl, break the cooked salmon into large chunks. Stir in the smoked salmon, shallots, lemon juice, egg yolks, and chives. Fold in the butter mixture and season with salt and white pepper to taste.
- Transfer the rillettes to a serving dish or small glass crocks. Cover and refrigerate until cold, about 2 hours. Remove from the refrigerator 30 minutes before serving. Serve with baguettes, toast, or crackers and garnish with chopped fresh chives. Rilletes will keep in an airtight container for 2 days. Rillettes can also be frozen for up to 2 months. Thaw in the refrigerator before serving. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
