Salmon Duo Rillettes Spread
Rillettes are coarse, pâté-like French spreads typically made from duck or pork. They can also be done with oily fish and is excellent with fresh and smoked salmon, like this Salmon Duo in Rillettes recipe. It's also good with toasted baguette slices or sturdy crackers, and a nice cold flute of dry sparkling rosé wouldn't be a bad idea either.
- 9 oz fresh salmon, skinless and boneless
- 3 oz smoked salmon, skinned and broken into chunks
- 1 medium shallot finely chopped
- 1.5 oz unsalted butter, at room temperature
- 2 tbsp tarragon leaves, finely chopped
- 2 tsp olive oil, extra virgin
- 2 tsp cider vinegar
- 1 tsp Ricard pastis alcohol, or half tsp of ground anis seeds
- Fine sea salt and freshly ground peppercorns, to taste
Prepare the salmon:
- Cut the fresh salmon into 1-inch cubes and place it on a roasting tray covered with parchment paper. Season the fish with salt and pepper, and sprinkle it with olive oil, the vinegar, and the pastis.
Cook the salmon:
- 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.
Finish the salmon rillettes:
- 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 rillettes in a small serving bowl and reserve refrigerated for at least 3 hours.
Serve the salmon rillettes:
- Serve cold with Chardonnay wine and toasted bread.