-
1
Place the salmon fillet in a shallow dish and season both sides with the measured salt and pepper.
-
2
Add the Pernod and turn the salmon to coat.
-
3
Cover the dish with plastic wrap and refrigerate for 30 minutes.
-
4
Flip the salmon over and refrigerate 30 minutes more.
-
5
Meanwhile, clarify the butter.
-
6
Place 2 sticks of the butter in a small saucepan and melt over low heat without stirring.
-
7
Using a spoon, skim off and discard the foamy layer of milk solids floating on top.
-
8
Transfer the clarified butter to a medium bowl and set aside.
-
9
When the salmon is done marinating, bring 1 inch of water to a simmer over medium-high heat in a medium frying pan.
-
10
Using your hands, bunch a long piece of foil so that it looks like a rope.
-
11
Make a coil out of the foil rope and set it in the pan.
-
12
Reduce the heat to medium low, place the salmon fillet on top of the foil coil, and pour the Pernod marinade into the pan.
-
13
Cover with a tightfitting lid and steam until the flesh in the center of the salmon is just opaque, about 8 to 10 minutes.
-
14
(If steam pours out of the sides of the pan, lower the heat.)
-
15
Transfer the salmon to a large plate and set aside.
-
16
Discard the foil and liquid, wipe out the pan, and place it over medium heat.
-
17
Melt 1 tablespoon of the remaining butter until foaming.
-
18
Add the shallots, season with salt and white pepper, and cook, stirring occasionally, until softened, about 5 to 6 minutes.
-
19
Remove the pan from the heat and set aside.
-
20
Place the remaining 7 tablespoons of butter in a medium bowl and, using a rubber spatula, mash it along the sides of the bowl and stir until smooth.
-
21
Stir in the creme fraiche until combined, then set aside.
-
22
Using your hands, break the cooked salmon into large chunks over a large bowl, removing and discarding any skin and dark gray flesh (this part of the fish has an unpleasant taste and will discolor your finished rillettes).
-
23
Add the smoked salmon, lemon zest, lemon juice, egg yolks, and cooked shallots and season with salt and white pepper.
-
24
Stir gently to combine.
-
25
Fold in the buttercreme fraiche mixture until evenly combined and the salmon is broken into smaller pieces but some texture remains.
-
26
Divide the rillettes among 6 (5-ounce) glass jars or ramekins, leaving about 1/3 inch of space at the top.
-
27
Smooth the top of the rillettes with a rubber spatula or your fingers, wipe the jar rims clean, and refrigerate uncovered until chilled, about 1 hour.
-
28
Using all of the cooled clarified butter, pour an even layer (about 1/4 inch) over the rillettes to completely cover them.
-
29
Cover the jars or ramekins with lids or plastic wrap and refrigerate.
-
30
When ready to serve (either chilled or at room temperature), remove and discard the butter layer.
-
31
Spread the rillettes on bread, crackers, or crostini.
-
32
(Once the butter is removed, the rillettes can be covered and refrigerated for up to 2 days.
-
33
Rillettes with the butter intact can be refrigerated for up to 1 week.)
