My husband and I arrived home from the master class at Publican Quality Bread with three loaves of artisan bread. It is a special treat in our house to have an abundance of bread. The next evening, I prepared salmon rillettes to complement a sprouted oat boule. Salmon rillettes, a flavorful combination of smoked and wild salmon, butter, and crème fraîche, are delicious served as an appetizer on cucumbers or crackers, or as a light dinner with toast and a simple salad.
(adapted from Buvette: the Pleasure of Good Food by Jody Williams)
- ½ pound center-cut wild salmon, skin, pin-bones, and dark flesh removed
- 1 tablespoon extra-virgin olive oil
- 8 tablespoons unsalted butter, room temperature
- 2 shallots, finely diced
- 2 green onions, finely diced
- ½ cup crème fraîche
- ½ pound smoked salmon, finely diced
- 2 tablespoons lemon juice, freshly squeezed
- sea salt
- black or white pepper, freshly ground
Rub the wild salmon with the olive oil and season with sea salt.
Prepare a steamer for cooking the salmon by bringing 1 inch of water to a boil in the bottom. Place the salmon in the steamer insert over the boiling water, cover and cook for 6-8 minutes until light pink in the center and barely cooked through. Remove the salmon from the steamer and allow to cool. Flake the cooked salmon with a fork and set aside.
Heat 2 tablespoons of the butter in a small sauté pan over medium heat. Add the shallots and cook for 3-5 minutes until softened but not browned. Season with a pinch of sea salt. Remove from the heat and allow to cool.
Place 6 tablespoons of the butter in a bowl and beat it with a spatula until smooth and creamy. Add the crème fraîche, shallots, and green onion to the butter and beat again to combine. Fold in the flaked cooked salmon and diced smoked salmon. Add the lemon juice and season to taste with sea salt and black pepper.
Serve the salmon rillettes with artisan bread and cucumbers. The salmon rillettes will keep for 2 days in the refrigerator.