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Salmon Rillette

Rodney Strong - Salmon Rillette


Poaching Liquid:
1 cup white wine
2 tablespoons champagne vinegar
3 bay leaves
1 teaspoon fennel seeds
1 shallot, sliced thinly
1 ½ cups water
Salt and white pepper (to taste)

½ pound skinless salmon fillet
Salt and white pepper
8 ounces smoked salmon
¼ cup unsalted butter, at room temperature
2 tablespoons mayonnaise
Zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon chopped dill
1 tablespoon minced chives
Salt and white pepper (to taste)
1 fresh baguette


In a medium saucepan, combine the white wine, vinegar, shallot and spices. Bring to a boil over high heat.

Cook for 5 minutes or until the liquid is reduced by half. Add the water, season with salt and pepper and lower the heat to simmer.

Season fresh salmon with salt and pepper and put in the simmering poaching liquid. Poach gently for 5-8 minutes, until cooked through.

Remove salmon from poaching liquid and set aside to cool. Once cool, flake into small pieces.

In a food processor, puree the smoked salmon until just smooth and scrape into a mixing bowl.

To the salmon puree, fold the butter, mayonnaise, lemon zest, lemon juice and fresh salmon. Take care not to overmix. Season with salt and pepper to taste.

Cover and refrigerate for at least 2 hours. Serve with slices of lightly toasted baguette.

Serves 4.

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