Salmon Rillettes

1. 1

   In a skillet bring water to a boil and add fresh salmon.

2. 2

   Reduce heat and poach salmon at a bare simmer, turning once, about 4 minutes, or until just cooked through.

3. 3

   Transfer salmon to a bowl and cool.

4. 4

   Flake fresh salmon and add smoked salmon, butter, shallots, parsley, lemon juice, mustard, capers, Cognac or other brandy, zest, and salt and pepper to taste.

5. 5

   Stir mixture until combined well and pack into a 1-quart terrine or bowl.

6. 6

   Rillettes may be made 4 hours ahead and kept chilled, covered.

7. 7

   Serve salmon rillettes, chilled slightly, with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.