Home >Recipes >Rillettes of Salmon

Serves: 6

• Sauce
• 1 cup mayonnaise
• 1/2 lemon, juiced
• 1 tbsp dijon mustard
• dash extra-virgin olive oil
• dash Worcestershire sauce
• dash Tabasco
• 1 1/2 tsp capers, chopped
• 1 1/2 tsp caper juice (liquid from a jar of capers)
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 tbsp fresh chives, minced

• Salmon
• 8 oz salmon fillet, skinless, about 3/4 inch thick
• 1 tsp finely ground sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup cold water
• 1 tbsp fresh lemon juice
• 4 oz smoked salmon, cut into strips about 1-inch long and 1/4-inch wide
• lemon zest, julienned, for garnish

Preparation Time: 20 minutes
Cooking Time: 10 minutes

Sauce

In a bowl, whisk the mayonnaise, lemon juice, Dijon mustard, olive oil, Worcestershire, hot pepper sauce, capers, caper juice, salt and black pepper. Whisk in 2 tbsp chives and taste for seasoning. Cover and refrigerate until needed. Will keep for 2 to 3 days refrigerated. Makes about 1 cup.

Salmon

Preheat an 8-inch skillet over high heat. Add the water and lemon juice; the liquid should be about 3/4 inches deep. Generously season the salmon fillet on both sides with salt and pepper. Put the salmon in skillet, and bring the water to a simmer (about 180°F). Reduce the heat to very low, tightly cover the pan and poach the salmon until medium rare, 5 to 6 minutes. Remove the salmon to a plate and place it in the refrigerator to cool.

Remove any pin bones from the salmon and break the fish up into the mayonnaise. Add the smoked salmon and fold together. Garnish with lemon zest and remaining tbsp of chives. Store tightly covered in the refrigerator. Serve cool but not cold.