Salmon Rillettes Recipe

Name: Salmon Rillettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound center-cut, skinless salmon fillet; 1 tablespoon anise-flavored liqueur, such as Pernod; Salt; Freshly ground white pepper; 1 celery rib; 1 leek, halved lengthwise; 1 small onion, quartered lengthwise; 1 bay leaf; 1 teaspoon black peppercorns; 1 cup dry white wine; 4 cups water; 5 tablespoons unsalted butter, softened; 1 large shallot, minced (1/4 cup); 1/2 tablespoon sour cream; 1/4 pound skinless hot-smoked salmon, flaked; 2 tablespoons snipped chives; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon smoked sweet paprika; Toasted baguette slices, for serving

Servings: persons

1/2 pound center-cut, skinless salmon fillet
1 tablespoon anise-flavored liqueur, such as Pernod
Salt
Freshly ground white pepper
1 celery rib
1 leek, halved lengthwise
1 small onion, quartered lengthwise
1 bay leaf
1 teaspoon black peppercorns
1 cup dry white wine
4 cups water
5 tablespoons unsalted butter, softened
1 large shallot, minced (1/4 cup)
1/2 tablespoon sour cream
1/4 pound skinless hot-smoked salmon, flaked
2 tablespoons snipped chives
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon smoked sweet paprika
Toasted baguette slices, for serving

1
On a plate, sprinkle the salmon with the anise liqueur and season with salt and white pepper.
2
Cover with plastic wrap and let stand at room temperature for 30 minutes.
3
Meanwhile, in a large saucepan, bring the celery, leek, onion, bay leaf, peppercorns, wine and water to a boil.
4
Simmer for 25 minutes.
5
Add the salmon to the pan, cover and remove from the heat; let stand for 10 minutes.
6
Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes.
7
Flake the salmon.
8
In a skillet, melt 1 tablespoon of the butter.
9
Add the shallot and cook over moderate heat until softened.
10
Let cool.
11
Meanwhile, in a medium bowl, whisk the remaining 4 tablespoons of butter until smooth.
12
Whisk in the sour cream.
13
Add the cooled shallot, along with the poached and smoked salmon, chives, lemon juice, olive oil and paprika and stir until combined.
14
Season the rillettes with salt and white pepper.
15
Serve with toasted baguette slices.

352

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 20 ingredients. The key ingredients include: 1/2 pound center-cut, skinless salmon fillet, 1 tablespoon anise-flavored liqueur, such as Pernod, Salt, Freshly ground white pepper, and more.

Yes, 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.

Salmon Rillettes

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