Salmon Rillettes
Ingredients
- 1/2 cup white wine
- 1 shallot, finely chopped
- 225 grams salmon fillet, skin and bones removed or 8 oz
- 120 grams smoked salmon, cut into small squares or 1/4 lb
- 3 tbsp sour cream
- 2 tbsp mayo
- 1 tbsp Dijon mustard
- 2 tbsp chives, minced
- 2 tbsp dill, minced
- 1 tbsp capers, rinsed, patted dry, and finely chopped
- 1 lemon, zest of
- 1 tbsp lemon juice
Instructions
- In a saucepan, bring wine, 1/2 cup of water and shallots to a boil. Reduce heat to low and add salmon. Cover and cook for 2 minutes.
- Remove pan from heat, set aside, still covered for 10 minutes. Strain, keep shallots and discard liquid. Transfer the salmon to a plate and refrigerate for 20 minutes
- Break fish into pieces. Gently stir in the remaining ingredients. Season to taste with salt and pepper.
- Transfer the rillettes to a serving bowl. Serve immediately, or cover and refrigerate for up to 3 days. Serve with sliced baguette or crackers.