Salmon Rillettes
Submitted by maggie
French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
45 minTwo kinds of salmon come together in this French bistro spread. Fresh salmon is gently poached in court bouillon until barely opaque, then pureed with butter and Armagnac for a base as smooth as whipped silk. Shreds of cold-smoked salmon get pulsed in for texture, and whole salmon roe pearls are folded in last so they pop on the palate.
Originally a Loire Valley technique reserved for pork, rillettes takes beautifully to seafood. The butter isn’t optional here; it’s what binds the mixture into that spreadable consistency that softens on a warm piece of toast. The Armagnac adds smoky depth the fish alone can’t reach.
Pack it into a dish, chill until firm, and serve with toasted baguette, cornichons, and a cold glass of Sancerre.
Chef Tips
- Do not overcook the salmon. Ten minutes per inch of thickness at a bare simmer, checked at the thinnest part first.
- Use unsalted butter. Smoked salmon and the seasoning mix are already salty; you want to control the final balance.
- Fold the roe in by hand with a rubber spatula, never in the processor. The eggs should stay whole so they burst in the mouth.
- Chill at least 4 hours before serving. The flavors deepen and the texture firms up to proper spreading consistency.
Variations
- Swap Armagnac for Cognac, dry vermouth, or dry gin for a different aromatic angle.
- Fold in a teaspoon of chopped fresh dill or chives with the roe.
- Finish with a squeeze of lemon or a grating of zest for a brighter version.
Ingredients
Directions
Bring the Court Bouillon to a boil in a skillet.
Add the salmon and lower the heat to simmer.
Place a sheet of buttered parchment paper or aluminum foil, buttered side down, over the salmon.
Poach until the fish is just opaque in the center, (about 8 minutes), or about 10 minutes per inch of thickness; DO NOT OVERCOOK.
Remove from the heat and cool salmon completely in the broth.
To make up a seasoning mixture, use a small spice or coffee mill to grind the sea salt, ½ teaspoon peppercorns and chili.
Drain the poached salmon, remove its skin, and cut it into ½-inch pieces.
Place the salmon pieces, butter, Armagnac and a pinch of the seasoning mixture into a processor and blend it all into a very smooth puree.
Add the shredded smoked salmon to the processor and process with rapid on and off pulses just until the mixture is blended.
There should be visible shreds of smoked salmon.
Transfer the mixture to a mixing bowl.
Gently fold salmon roe into the mixture until blended, taking care not to crush the eggs.
Adjust the seasoning. Spoon mixture into a 4-cup souffle dish, straight-sided gratin dish, or casserole, lightly tapping mold on towel lined work surface to eliminate any air bubbles.
Cover the dish with a plastic wrap and chill.
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