Smoked and Steamed Salmon Rillettes
A delectable French delicacy that will have everyone will enjoy!
Servings: 2 cups
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
Recipe can easily be halved
Nutrition
Calories: 998kcal | Carbohydrates: 13g | Protein: 71g | Fat: 72g | Saturated Fat: 35g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 473mg | Sodium: 3341mg | Potassium: 1586mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1932IU | Vitamin C: 12mg | Calcium: 115mg | Iron: 4mg
