Seppi Renggli's Salmon Rillettes

1. 1

   Place the salmon in a saucepan or skillet, add white wine just to cover the fish, and bring to a simmer.

2. 2

   Poach gently 8 to 10 minutes, until just cooked.

3. 3

   Drain salmon and allow to cool.

4. 4

   Break salmon into pieces, being careful to pick out any bits of bone that may remain.

5. 5

   Dice the butter, and process the salmon and butter together in a food processor or mash finely by hand until just uniformly blended.

6. 6

   Add smoked salmon, and process or mash by hand briefly to combine.

7. 7

   Season mixture with lemon juice and pepper.

8. 8

   Chill until ready to serve.

9. 9

   Serve topped with salmon caviar.

* Per serving · 4 servings · Values may vary.

No additional tips available.