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Salmon Rillettes
SERVES: 6 • TOTAL TIME: 10 MINUTES + COOLING TIME
Ingredients:
2 cups dry white wine
1 tbsp minced shallot
450 g salmon fillet, skinless, cut into 2 ½ centimetre pieces
100 g cold smoked salmon, cut into 2 ½ centimetre pieces
½ cup mayonnaise
1 tbsp freshly squeezed lemon juice
Fine sea salt and freshly ground white pepper
Directions:
Add wine and shallot to a saucepan over high heat and bring to the boil. Reduce heat to low and add salmon fillet. Cook for 5 minutes, then use a slotted spoon to remove from poaching liquid. Strain poaching liquid through a fine sieve, keeping shallot and discarding the liquid. Put salmon and shallot in a bowl, cover, and chill in the fridge.
When salmon has completely cooled, add smoked salmon, mayonnaise, and lemon juice to the bowl. Gently mix to just combine. Season with salt and pepper to taste.
Serve with toasted baguette, grilled sourdough or spread on crackers.