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salmon rillettes and crostini

Salmon Rillettes

This is a play on a classic rillettes, which is kinda like a pate that is usually made with a combination of meat usually pork, spices all cooked in fat. To achieve a delectable spread. Instead of meat, we are using perfectly poached salmon combined with smoked salmon along with herbs, lemon, and butter to make a sublime spread that is delicious for an appetizer or try it for brunch. Served with crostini or Melba toast crackers, it's a very elegant and versatile spread.
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Prep Time 30 mins
Cook Time 10 mins
Chilling Time 3 hrs
Total Time 3 hrs 30 mins

Ingredients
  

  • 4 cups Water
  • 1 cup White Wine
  • 1 Medium Onion cut into ¼ inch pieces
  • 1 Stalk Celery
  • 2 Bay Leaves
  • 4 Peppercorns
  • ½ pound Salmon 1inch thick, skin and pin bones removed
  • ¼ pound Smoked Salmon cut into small dice
  • 3 Scallions green onions, white and green part finely diced
  • 1 T Capers rinsed
  • 2 T Lemon Zest 2 lemons
  • 4 T Lemon Juice
  • 5 T Unsalted Butter softened

Crostini:

  • 1 Baguette Loaf cut on diagonal into 20 thin slices
  • ¼ cup Olive Oil

Instructions
 

  • In a medium saucepan with a lid, bring the water, wine, onion, celery, bay leaf, and peppercorn to a boil, and then reduce the heat to “low” and simmer for 20 minutes.
    bringing the veggie stock to a boil
  • Place the salmon into the poaching liquid. Cover with the lid, and turn off the heat. Poach the fish for 10 minutes.
    adding the salmon to the poaching liquid
  • Remove the fish from the liquid with a slotted spoon, set aside on a plate, and let cool.
    removing the poached salmon
  • Using a fork or your fingers, flake the salmon and place into a medium size bowl.
    breaking up the salmon
  • Add the smoked salmon, green onions, capers, and lemon zest. Mix until combined.
    adding the smoked salmon and mixing until everything is combined
  • Add the butter, smashing with fork until well combined.
    adding the butter to the salmon mixture
  • Season with salt and pepper.
  • Pour into a terrine or jar, pressing the mixture down into the container. Top with a piece of plastic wrap, pressing it directly onto the mixture.
  • Chill at least 3 hours, or over night.
  • Remove the rillettes from the refrigerator at least 30 minutes before serving. Serve with crostini, Melba toast or pita chips.

Crostini:

  • Preheat the oven to 400º F.
  • Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes. Set aside

Notes

TIPS & TRICKS:
– Poaching fish is a wonderful way to cook fish for this recipe or for a simple meal. I like to use fresh wild salmon. If not available you can use frozen. If using farm-raised salmon try to purchase one without color added. General rule: for every inch of thickness of fish the cooking time is 10 minutes. So if you have a thinner piece, like ½ inch thick poach it for 5 minutes. It will continue to cook once it is removed from the water.
– The rillettes can be made 3 days in advance.