Rillettes of Salmon
Andy Anderson !
Well, obviously, we're talking about appetizers... Something to keep the natives happy until dinner arrives at the table.
Appetizers are a tricky thing. If you make too many, your guests will fill up, and then not really appreciate all the hard work you've been doing in the kitchen.
Rillettes of Salmon is an excellent way to ward off those premature hunger pains.
3 Tbsplemon juice, freshly squeezed, divided
1 Tbspdijon mustard
1 Tbspolive oil, extra virgin
1 tspworcestershire sauce
1/8 tsphot sauce (franks, if you have any)
1 1/2 tspcapers, chopped
1 1/2 tspcaper juice
1 tspsea salt, divided
1 tspblack pepper, freshly ground, divided
3 Tbspfresh chives, chopped
10 ozsalmon filet, ocean caught, with a thickness of about 3/4 of an inch
1 cup cwater, cold
2 ozsmoked salmon, diced
·lemon zest, for the garnish
How to Make Rillettes of Salmon
- It's the holidays, and it's time for cooking...
In a large non-reactive bowl, whisk the mayonnaise, 2 tablespoons lemon juice, dijon mustard, olive oil, worcestershire, hot pepper sauce, capers, caper juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Chef's Note: Non-reactive would be something like glass, or stainless steel.
- Chef's Note: Let me be picky here... Ocean caught salmon is so much better than farm raised for too many reason to mention here. If you can, get ocean-fresh salmon.
Chef's Note: Remember that fresh ocean fish should not smell fishy, it should smell salty, like the ocean. If your salmon smells fishy... move on to another fishmonger.
Pikes Market offers some of the freshest fish in the Seattle area... and they even throw the fish at you !!!
- Add the water and remaining lemon juice to a skillet, and bring the liquid up to a light boil.
The liquid in the pan should be about 3/4 inches deep.
Chef's Note: If you have any spare dill springs, or a couple of peppercorns, you'll want throw them into the poaching liquid.
- When the salmon is cool, about 30 minutes, check for any missed pin bones, and then crumble the poached salmon and the smoked salmon into the sauce mixture made in steps 1 & 2.
Lightly mix until incorporated.
- I like to serve this in one of two ways:
1. Place the bowl of Rillettes of Salmon on a side board along with some toast triangles, or toasted pieces of crostini.
2. Prepare a batch of pate brisee, and when out of the oven, cut into festive holiday shapes with some cookie cutters. Then place a dollop of the Rillettes of Salmon on top, and garnish with a sprig of dill, or thinly sliced red bell pepper.