Salmon Rillettes With Chives and Shallots Recipe

Daniel Gritzer
Salmon Rillettes With Chives and Shallots Recipe
*
  • Yield:Serves 6 to 8 as an hors d'oeuvre
  • Active time:30 minutes
  • Total time:30 minutes plus 2 hours chilling
  • Rated: 5.0

[Photograph: Vicky Wasik]

While often made with pork, the French spread called rillettes is even more elegant (and easy) to make with salmon. This recipe folds poached and shredded salmon with mayo, cooked shallots, chives, and a touch of spices. It requires no special equipment, so you can whip it up in no time for a fancy hors d'oeuvre.

Why It Works

A deceptively easy, elegant hors d'oeuvre. Read the Whole Story
  • Gently cooking the salmon results in extra-tender and juicy fish that shreds easily.
  • Sautéing the shallots in butter first softens them and sweetens their flavor.

Ingredients

  • 1 1/4 pounds (550g) boneless, skinless salmon fillet, cut into 1-inch pieces (see note above)
  • Cold water
  • 2 tablespoons (30ml) juice from 1 lemon, plus juice from 1 lemon, divided (see note above)
  • 1 medium leek or onion (about 6 ounces; 170g), halved (see note above)
  • 1 large stalk celery (about 2 ounces; 55g), cut into large pieces (see note above)
  • 1 bay leaf (see note above)
  • 2 ounces unsalted butter (1/2 stick; 55g)
  • 1/4 cup minced shallot (about 4 small, 1-ounce/30g shallots)
  • 1/4 cup plus 2 tablespoons (90ml) mayonnaise
  • 2 tablespoons (30ml) minced chives
  • 1/4 teaspoon ground coriander seed
  • Pinch cayenne pepper
  • Kosher salt and freshly ground black pepper
  • Toasts or crackers, for serving

Directions

  1. 1.

    In a large saucepan, combine salmon with enough cold water to cover by 1 inch. Add juice from 1 lemon, leek or onion, celery, and bay leaf (if using). Set over medium heat and bring poaching liquid to 170°F, using an instant-read thermometer if you have one; otherwise, bring liquid to just below a bare simmer. Adjusting heat to maintain water temperature, cook until salmon flakes easily when pressed, about 6 minutes. Drain, discard aromatics, and transfer salmon to a mixing bowl. Using your fingers, shred salmon roughly.

  2. 2.

    Meanwhile, in a small skillet, melt butter over medium heat, add shallot, and cook, stirring, until softened but not browned, about 3 minutes. Scrape shallots and butter into bowl with salmon. Add mayonnaise, chives, remaining 2 tablespoons (30ml) lemon juice, coriander seed, and cayenne. Season with salt and pepper. Stir well until ingredients are thoroughly mixed and salmon is more finely shredded.

  3. 3.

    Transfer rillettes to a large ramekin, crock, or other container, pressing down with a spoon and working it into the corners and against the walls to avoid trapping any air bubbles. Press plastic against the surface and refrigerate until thoroughly chilled, at least 2 hours. Serve with toasts or crackers. Rillettes can keep refrigerated for up to 5 days with plastic pressed firmly against the surface.

Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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