Salmon Rillette Recipes

This crowd-pleasing savory spread features salmon two ways: smoked and poached in white wine with peppercorn and shallots. Serve it for your next gathering with pumpernickel toasts and rounds of bubbly.

2 c. dry white wine
1 shallot, finely chopped
4 black peppercorns
1 lb boneless, skinless sockeye salmon fillet, cut into 1 1/2-inch pieces
1/3 c. crème fraiche
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tsp. grated lemon zest plus 2 Tbsp fresh juice
Kosher salt
8 oz. smoked salmon, chopped
3 tbsp. chopped chives
Crackers and pumpernickel toasts

Step 1
In shallow pan, combine wine, shallot and peppercorns; simmer until shallots are tender, 5 to 6 min. Add salmon fillet and gently simmer until nearly opaque throughout, about 3 min. Immediately transfer to paper towel–lined plate (it will keep cooking).
Step 2
Strain liquid, reserve shallots and discard peppercorns. Refrigerate poached salmon and shallots until cool.
Step 3
Meanwhile, in medium bowl, whisk together crème fraiche, mayonnaise, mustard, lemon zest and juice and 1/2 tsp salt. Gently fold in poached salmon and shallots, smoked salmon then chives. Serve with crackers and pumpernickel.

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