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Salmon Rillettes

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 8
Ingredients Method

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

Method
 

  1. 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.
  2. 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
  3. Break fish into pieces. Gently stir in the remaining ingredients. Season to taste with salt and pepper.
  4. Transfer the rillettes to a serving bowl. Serve immediately, or cover and refrigerate for up to 3 days. Serve with sliced baguette or crackers.