Salmon Rillettes With Chives and Shallots Recipe
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Prep Time
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Cook Time
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Total Time
2h 30m
This salmon rillettes recipe combines tender, flaky salmon with the subtle flavors of chives and shallots for a delicious and versatile spread. Perfect for gatherings or as a tasty appetizer, it's simple to make and guaranteed to impress. Enjoy with crunchy toasts or crackers for a delightful snack or starter.
Recipe Options
Ingredients
Servings:
8
Scale:
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0.25
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Steps
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 (77°C), 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
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 seeds, and cayenne. Season with salt and pepper. Stir well until ingredients are thoroughly mixed and salmon is more finely shredded.
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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories242kcal
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Fat18g
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Saturated Fat4g
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Carbohydrates1g
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Fiber0g
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Sugar0g
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Protein15g
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Cholesterol51mg
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Sodium103mg
Percent Daily Values are based on a 2,000 calorie diet.