← Back to Search Results
poaching American, European
The Four Season’s Salmon Rillettes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This rich, smooth appetizer epitomizes the understated elegance of the restaurant where it was created. It is worth all the effort it takes to prepare. Serve with warm toast fingers.

Yield: Makes 8 servings

Ingredients

Court Bouillon

  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 celery rib, sliced
  • 1 leek, cleaned and sliced
  • 3 stalks fresh fennel, coarsely chopped (Optional)
  • 1 fresh thyme sprig, or ¼ teaspoon dried
  • 4 fresh dill stems, or 1 teaspoon dried
  • ½ teaspoon salt
  • 4 white peppercorns

Rillettes

  • ¾ pound fresh salmon fillets, skin on
  • ½ pound (2 sticks) unsalted butter, softened slightly
  • 1 tablespoon Armagnac, cognac, or Calvados
  • Pinch of salt
  • Pinch of freshly ground white pepper
  • Pinch of cayenne pepper
  • ¾ pound smoked salmon, trimmed and coarsely shredded
  • 4 ounces salmon caviar

Directions

1. Make the court bouillon: Combine the onion, carrot, celery, leek, fennel, thyme, dill, salt, peppercorns, and 2½ cups cold water in a saucepan. Bring to a boil over high heat. Cover and simmer for 25 minutes. Strain, discarding the solids; reserve the court bouillon. (You may make the court bouillon ahead. Cover tightly and freeze until ready to prepare the rillettes.)

2. Make the rillettes: Bring the court bouillon to a boil in a nonreactive skillet large enough to hold the fish snugly in one layer. Add the fresh salmon fillets, reduce the heat, and cover the pan. Simmer until the salmon is opaque in the center, about 8 minutes per inch of thickness. Remove from the heat; set aside to allow the salmon to cool completely in the broth.

3. Drain the poached salmon, remove the skin and any bones, and break up the meat. Place the salmon meat, butter, Armagnac, salt, white pepper, and cayenne in a food processor. Add the smoked salmon. Pulse on and off until the mixture is smooth.

4. Gently fold in the salmon caviar. Adjust the seasonings with additional salt and pepper to taste. Spoon the mixture into a 1-quart decorative mold or serving dish. Tap the mold lightly on a towel-lined surface to eliminate air bubbles. Cover with plastic wrap and chill until set, 8 hours or overnight. The rillettes will keep well for up to 2 days in the refrigerator.

5. Remove the rillettes from the refrigerator 20 minutes prior to serving. Chill a serving spoon under cold water and scoop the salmon onto cold plates.


© 1992 Molly O'Neill
 

Nutritional Information

Nutrients per serving (% daily value)

383kcal (19%)
57mg (6%)
2mg (4%)
307mcg RAE (10%)
288mg
63mg
20g
1g
0g
2g
177mg (59%)
761mg (32%)
17g (84%)
33g (51%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

mexican-everyday Mexican Everyday
by Rick Bayless
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-provence-cookbook The Provence Cookbook
by Patricia Wells
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?