Anne Kearney'S Double-Salmon Rillettes Recipe

Name: Anne Kearney'S Double-Salmon Rillettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh salmon, skin removed, cut into 2-inch cubes; Kosher salt; Freshly ground white pepper; 4 Tbs unsalted butter, softened; 3 cups white Burgundy; 1/2 cup finely diced shallots; 2 strips lemon peel; 1/2 lb thinly sliced smoked salmon, cut into thin strips; Juice of 1 lemon or to taste; 2 Tbs chopped fresh chives or more to taste; 1 Tbs chopped fresh dill or more to taste; 2 Tbs creme fraiche or sour cream, plus more for serving; Salmon roe for serving; French-bread croutes for serving

Servings: persons

1 lb fresh salmon, skin removed, cut into 2-inch cubes
Kosher salt
Freshly ground white pepper
4 Tbs unsalted butter, softened
3 cups white Burgundy
1/2 cup finely diced shallots
2 strips lemon peel
1/2 lb thinly sliced smoked salmon, cut into thin strips
Juice of 1 lemon or to taste
2 Tbs chopped fresh chives or more to taste
1 Tbs chopped fresh dill or more to taste
2 Tbs creme fraiche or sour cream, plus more for serving
Salmon roe for serving
French-bread croutes for serving

1
1. Line a 3-cup terrine with plastic wrap, leaving 6 inches over each side. Or serve in individual 2-oz ramekins.
2
2. Place the fresh salmon in a bowl, sprinkle lightly with the salt and pepper and toss. Smear the bottom of a large saute pan with 2 Tbs butter and add the wine, shallots and lemon peel. Add the salmon cubes, spreading them out to ensure even cooking. Bring to a simmer and cook until the salmon is just medium or medium-well, 2-3 minutes. Remove the salmon to a bowl with tongs.
3
3. Boil the liquid until only 1/4 cup remains, about 15 minutes. Pour through a sieve into the bowl with the salmon. Cool for 10 minutes.
4
4. Add the smoked salmon, a splash of lemon juice, the chives, dill, creme fraiche and the remaining 2 Tbs butter. Using a rubber spatula, smear the butter onto the sides of the bowl first; then genly work the rest of the ingredients into one another (the poached salmon will break down into shreds). Taste and adjust lemon juice and seasonings if necessary. Place in the terrine. Cover with plastic wrap and refrigerate at least 4 hours.
5
5. To serve, use the excess plastic wrap to lift the salmon mixture slightly from the container. Inver the terrine onto a serving platter. Remove the plastic wrap and slice. Garnish each slice, or the ramekins, with creme fraiche and salmon roe. Serve with French-bread croutes.

1172

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb fresh salmon, skin removed, cut into 2-inch cubes, Kosher salt, Freshly ground white pepper, 4 Tbs unsalted butter, softened, and more.

Yes, Anne Kearney'S Double-Salmon Rillettes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Anne Kearney'S Double-Salmon Rillettes

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