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.
½poundSalmon1inch thick, skin and pin bones removed
¼poundSmoked Salmoncut into small dice
3Scallionsgreen onions, white and green part finely diced
1TCapersrinsed
2TLemon Zest2 lemons
4TLemon Juice
5TUnsalted Buttersoftened
Crostini:
1Baguette Loafcut on diagonal into 20 thin slices
¼cupOlive 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.
Place the salmon into the poaching liquid. Cover with the lid, and turn off the heat. Poach the fish for 10 minutes.
Remove the fish from the liquid with a slotted spoon, set aside on a plate, and let cool.
Using a fork or your fingers, flake the salmon and place into a medium size bowl.
Add the smoked salmon, green onions, capers, and lemon zest. Mix until combined.
Add the butter, smashing with fork until well combined.
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.