Salmon Rillettes
Gourmet | May 1994

Rillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature. Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon.

This recipe makes quite a bit. If serving with other appetizers, cut the recipe in half or even just make 1/4 of the recipe if serving with crackers.

3 cups water
1 pound skinless fresh salmon fillet [try substituting canned salmon]
1 pound smoked salmon, chopped fine
1/2 cup (1 stick) unsalted butter, softened
3 shallots, minced
1/3 cup chopped fresh parsley leaves
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons drained capers
2 teaspoons Cognac or other brandy
2 teaspoons freshly grated lemon zest
whole-wheat French or Italian bread, sliced as an accompaniment

In a skillet bring water to a boil and add fresh salmon. Reduce heat and poach salmon at a bare simmer, turning once, about 4 minutes, or until just cooked through. Transfer salmon to a bowl and cool.

Flake fresh salmon and add smoked salmon, butter, shallots, parsley, lemon juice, mustard, capers, Cognac or other brandy, zest, and salt and pepper to taste. Stir mixture until combined well and pack into a 1-quart terrine or bowl. Rillettes may be made 4 hours ahead and kept chilled, covered.

Serve salmon rillettes, chilled slightly, with bread.

Makes about 4 cups