Rillettes of Salmon - Michael Chiarello Recipe

Name: Rillettes of Salmon - Michael Chiarello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 12 lemon, juiced; 1 tablespoon Dijon mustard; 1 dash extra-virgin olive oil; 1 dash Worcestershire sauce; 1 dash hot pepper sauce (recommended -- Tabasco); 1 ½ teaspoons capers, chopped; 1 ½ teaspoons caper juice (liquid from a jar of capers); ½ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 3 tablespoons fresh chives, minced; 8 ounces skinless salmon fillet, about 3/4 inch thick; 1 teaspoon finely ground sea salt; ½ teaspoon freshly ground black pepper; 1 cup cold water; 1 tablespoon fresh lemon juice; 4 ounces smoked salmon, cut into strips about 1-inch long and 1/4-inch wide; lemon zest, julienned, for garnish

Servings: persons

1 cup mayonnaise
12 lemon, juiced
1 tablespoon Dijon mustard
1 dash extra-virgin olive oil
1 dash Worcestershire sauce
1 dash hot pepper sauce (recommended -- Tabasco)
1 ½ teaspoons capers, chopped
1 ½ teaspoons caper juice (liquid from a jar of capers)
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 tablespoons fresh chives, minced
8 ounces skinless salmon fillet, about 3/4 inch thick
1 teaspoon finely ground sea salt
½ teaspoon freshly ground black pepper
1 cup cold water
1 tablespoon fresh lemon juice
4 ounces smoked salmon, cut into strips about 1-inch long and 1/4-inch wide
lemon zest, julienned, for garnish

1
In a bowl, whisk the mayonnaise, lemon juice, Dijon mustard, olive oil, Worcestershire, hot pepper sauce, capers, caper juice, salt, and black pepper.
2
Whisk in 2 tablespoons chives and taste for seasoning.
3
Cover and refrigerate until needed.
4
Will keep for 2 to 3 days refrigerated.
5
Preheat an 8-inch skillet over high heat.
6
Add the water and lemon juice, the liquid should be about 3/4 inches deep.
7
Generously season the salmon fillet on both sides with salt and pepper.
8
Put the salmon in skillet, and bring the water to a simmer (about 180 degrees).
9
Reduce the heat to very low, tightly cover the pan, and poach the salmon until medium rare, 5 to 6 minutes.
10
Remove the salmon to a plate and place it in the refrigerator to cool.
11
Remove any pin bones from the salmon and break the fish up into the mayonnaise.
12
Add the smoked salmon and fold together.
13
Garnish with lemon zest and remaining tablespoon of chives.
14
Store tightly covered in the refrigerator.
15
Serve cool but not cold.
16
Cooking Notes: For the most luscious texture, poach the salmon on your stovetop's lowest possible setting, with the water just gently steaming the fish.

924

kcal

Calories

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 18 ingredients. The key ingredients include: 1 cup mayonnaise, 12 lemon, juiced, 1 tablespoon Dijon mustard, 1 dash extra-virgin olive oil, and more.

Yes, Rillettes of Salmon - Michael Chiarello 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.

Rillettes of Salmon - Michael Chiarello

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