French Salmon rillette
*Paid collaboration with Viinimaa
Rillette is a classic French starter, usually duck or other meat slowly cooked in fat and shredded. Often it’s served with sourdough loaf, baguette or other white bread. The light Laroche Le Petit Chardonnay wine has wonderful citrus notes which work perfectly with this salmon treat. This is THE combo for the spring picnics.
French Salmon Rillette
Active: 10 min. Passive: 15 min.
-300 g salmon (skinless and boneless)
- 1 small shallot
- 1 1/4 cup (3 dl) white wine
- 100 g hot smoked salmon
- 1/2 cup mayo
- bunch of chives
- juice of 1/2–1 lemon
(white pepper)
Cut salmon into 2–3 cm pieces. Peel and slice the shallot.
Add the shallot and white wine to a small sauce pan and bring to a boil. Let simmer for about 1 minute.
Reduce heat to low and add the cubed salmon to the white wine. (The white wine shouldn’t be boiling anymore.) Leave the salmon to poach in the white wine 4–5 minutes until the salmon is just barely cooked and still a bit see-through and pink inside. Take the salmon cubes out of the wine and leave to cool. Sieve the wine and spoon the soft shallots on top of the salmon. (Save the wine and use for instance in risottos!)
Move the salmon and shallot into the fridge to cool.
When the salmon is completely cooled, transfer the salmon and shallots into a bowl. Add hot smoked salmon and mayo. Mix and press with a fork until the salmon has broken a bit. Don’t mash it, rillette shouldn’t be paste.
Chop the chives. Add to the salmon rillette mixture. Season with lemon juice. Add a pinch of white pepper.
Enjoy the salmon rillette with freshly baked sourdough loaf or crispy toasted white bread or toast!