Salmon Rillettes
I learned this recipe many years ago and I revisit it often because I still adore it. The combination of smoked salmon and crudo makes it sing. It’s also incredibly easy to prepare ahead of time and store in your refrigerator, making it a perfect low-stress small plate for your table.
Ingrediënten
Serves 4 to 6
- 5 ounces sushi-grade salmon
- ¼ cup butter softened
- ¼ cup Mother-Sauce Mayo or store-bought mayonnaise
- 1 5-ounce piece cold-smoked salmon, skin removed and finely diced
- Zest and juice of ½ lemon
- 5 tablespoons finely chopped chives
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 baguette cut into ½-inch slices and toasted
Instructies
- To prepare the raw salmon, slice it into thin strips and place it in your freezer for 10 minutes.
- Remove and finely dice the strips.
- Meanwhile, whisk the butter in a large bowl until it’s fluffy.
- Whisk in the mayonnaise until combined.
- Stir in the smoked salmon, raw salmon, lemon zest and juice, the chives, salt, and pepper.
- Scoop the rillettes into a serving dish and serve immediately with the sliced baguette.
- Alternatively, store it in a covered container in your refrigerator for up to 1 day.
- Let it come to room temperature before serving.
- Pairs well with “Three Cigarettes in an Ashtray” by Patsy Cline
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