Rillettes de Saumon Canapé (Salmon Rillettes)
Indulge in the luxurious flavors of our Rillettes de Saumon Canapé, a sophisticated French appetizer that combines the richness of smoked salmon with the delicate creaminess of fresh salmon. Blended with crème fraîche and a hint of dill, this creamy spread is perfect for topping crisp baguette slices or delicate crackers. A delightful balance of textures and flavors, it’s an elegant and delicious choice for any occasion.
RECIPE
9/19/2024
Makes about 30 Canapés
Ingredients:
• 10 oz center-cut salmon fillet, skin removed
• 1 tablespoon of anise-flavored liqueur, such as Pernod (we substituted with 1 Tbsp vodka and 1/8 tsp of Anise liqueur)
• Kosher salt, to taste
• Freshly ground white pepper, to taste
• 1 celery rib
• 1 leek, halved lengthwise (or 5 green onions)
• 1 small onion, quartered lengthwise
• 1 bay leaf
• 1 teaspoon of black peppercorns
• 1 cup of dry white wine
• 4 cups of water
• 5 tablespoons of salted butter, softened (divided)
• 1 large shallot, minced (about 1/4 cup)
• 1 tablespoon of crème fraîche
• 1 tablespoon of Skyr (Icelandic cheese, similar to yogurt)
• 1/4 pound of hot-smoked salmon, skin removed and flaked
• 2 tablespoons of fresh chives, snipped
• 1 1/2 tablespoons of fresh lemon juice
• 1 tablespoon of extra-virgin olive oil
• 1/4 teaspoon of smoked sweet paprika
• Toasted baguette slices, for serving (see our baguette recipe)
Instructions:
1. Place the salmon fillet on a plate, drizzle it with the anise-flavored liqueur, and season generously with salt and freshly ground white pepper. Cover the plate with plastic wrap and let the salmon marinate at room temperature for about 30 minutes.
2. While the salmon is marinating, prepare a flavorful poaching liquid by combining the celery, leek, onion, bay leaf, peppercorns, white wine, and water in a large saucepan. Bring this mixture to a boil, then reduce the heat and let it simmer gently for 25 minutes.
3. After simmering, add the marinated salmon fillet to the saucepan. Cover the pan, remove it from the heat, and allow the salmon to poach in the warm liquid for 10 minutes. Once done, carefully remove the salmon, discarding any peppercorns, and transfer it to the refrigerator to chill for about 45 minutes. Once cooled, flake the salmon into small pieces.
4. In a skillet, melt 1 tablespoon of the softened butter over medium heat. Add the minced shallot and cook until it’s softened and fragrant. Set aside to cool.
5. In a medium mixing bowl, whisk the remaining 4 tablespoons of butter until smooth and creamy. Stir in the sour cream until fully combined. Add the cooled shallot, flaked poached salmon, smoked salmon, chives, lemon juice, olive oil, and smoked sweet paprika to the bowl. Gently fold everything together until well mixed. Season the rillettes with salt and freshly ground white pepper to taste.
6. Serve the Salmon Rillettes with toasted baguette slices for a delicious and elegant appetizer.
Serve as an appetizer before dinner, as a snack or any way you choose - Enjoy!