I recommend using always the best ingredients: the better the salmon you buy, the best rillettes you will have.
Tips: do not over mix the ingredients or you will end up with a salmon paste or dip.
SALMON RILLETTES ON MULTIGRAIN BREAD
1 lb of skinless salmon
2 cups of white wine
1 shallot (minced)
3 oz of smoked salmon
juice of 1/2 lemon
1 tablespoon of chives (minced)
1/2 cup of mayonnaise
salt and pepper
In a deep pan bring the wine and shallots to a boil. Reduce heat to low and add the salmon; simmer for 5 minutes (the center should be raw). Remove the salmon with a slotted spoon and transfer to a plate lined with paper towels to drain. Strain wine and shallots through a fine-mesh sieve; reserve shallots, discard wine. Place poached salmon and shallots in a bowl, cover with plastic wrap and refrigerate until completely cold. In a bowl gently mix poached salmon, shallots, smoked salmon (chopped), juice of 1/2 lemon, chives, 1/2 cup of mayonnaise, salt and pepper. Put on top of multigrain bread and enjoy with an arugula or spring mix salad (pictured salad is microgreen arugula with extra virgin olive oil and cream with balsamic vinegar of Modena).
|Presentation for a party|
|Poached salmon and shallots|