Prepare salmon duo rillettes with fresh and smoked salmon in a coarse French-style seafood spread. Serve with toasted baguette or sturdy crackers.
Cut the fresh salmon into 1-inch cubes and place it on a roasting tray covered with parchment paper. the fish with salt and pepper, and sprinkle it with olive oil, the vinegar, and the pastis.
Bake for 8 to 10 minutes in a preheated oven at 420ºF/200ºC. After the salmon is cooked, transfer the cubes on a clean towel to absorb extra moisture and allow it to cool.
With a chef knife, finely chop the smoked salmon and place it in a bowl, along with the finely chopped shallot and tarragon. Add the soft butter and the salmon (which you should have crushed with a fork). Mix well and season with salt and pepper to taste. Place the in a small serving bowl and reserve refrigerated for at least 3 hours.
Serve cold with wine and toasted bread.
This recipe connects to Professional Vegetable Cuts — learn the technique step by step in the video lessons.
Salmon is forgiving but still easy to overcook — aim for just-opaque in the center and a little translucent at the very core. If you'd like to go deeper, Professional Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
