LOCATION: Recipes >> Preserving Meats >> Salmon Rillettes
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Salmon Rillettes
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SALMON RILLETTES
8 oz. salmon fillets (skinless)
salt, white pepper to taste
9 Tbsp butter, firm but not cold
1 shallot, chopped
2 Tbsp dry white wine
4 oz. smoked salmon, cut into 1/2 inch pieces
1 egg yolk
1 Tbsp lemon juice
2 Tbsp olive oil
nutmeg to taste
Cut fresh salmon into 4 pieces. Sprinkle with salt and pepper. Let
stand in colander for 20 minutes. Melt 2 tablespoons butter in
saucepan. Slowly cook shallots until soft. Add drained salmon pieces
and wine. Cover with wax paper and lid. Cook over low heat for 5
minutes, turning pieces midway. Uncover and cool. Flake salmon and
mix with shallots. Cut remaining 7 tablespoons butter into small
pieces, place in food processor with steel blade. Add flaked salmon
and smoked salmon. Chop using 2 to 3 on/off pulses. With machine
running, quickly add egg yolk, lemon juice and oil. Mixture should
have slightly gritty texture. Add nutmeg, salt and pepper to taste.
Scrape mixture into 2 cup stoneware pot. Chill thoroughly. Cover
with layer cool, clarified butter.
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