Rillettes of Salmon - Michael Chiarello

Name: Rillettes of Salmon - Michael Chiarello
Cook time: 15 min
Total time: 15 min
Yield: 2 cups, 8 serving(s)
Ingredients: 1 cup mayonnaise; 1/2 lemon, juiced; 1 tablespoon Dijon mustard; 1 dash extra-virgin olive oil; 1 dash Worcestershire sauce; 1 dash hot pepper sauce (recommended -- Tabasco); 1 1/2 teaspoons capers, chopped; 1 1/2 teaspoons caper juice (liquid from a jar of capers); 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons fresh chives, minced; 8 ounces skinless salmon fillet, about 3/4 inch thick; 1 teaspoon finely ground sea salt; 1/2 teaspoon freshly ground black pepper; 1 cup cold water; 1 tablespoon fresh lemon juice; 4 ounces smoked salmon, cut into strips about 1-inch long and 1/4-inch wide; lemon zest, julienned, for garnish

Submitted by Brookelynne26

"Found on Food Network. Serve with baguette slices, crostini, or crackers. Will keep for two days in the refrigerator."

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Ready In:: 15mins
Ingredients:: 18
Yields:: 2 cups
Serves:: 8

ingredients

1 cup mayonnaise
¹⁄₂ lemon, juiced
1 tablespoon Dijon mustard
1 dash extra-virgin olive oil
1 dash Worcestershire sauce
1 dash hot pepper sauce (recommended -- Tabasco)
1 ¹⁄₂ teaspoons capers, chopped
1 ¹⁄₂ teaspoons caper juice (liquid from a jar of capers)
¹⁄₂ teaspoon sea salt
¹⁄₄ teaspoon freshly ground black pepper
3 tablespoons fresh chives, minced
8 ounces skinless salmon fillet, about 3/4 inch thick
1 teaspoon finely ground sea salt
¹⁄₂ teaspoon freshly ground black pepper
1 cup cold water
1 tablespoon fresh lemon juice
4 ounces smoked salmon, cut into strips about 1-inch long and 1/4-inch wide
lemon zest, julienned, for garnish

directions

In a bowl, whisk the mayonnaise, lemon juice, Dijon mustard, olive oil, Worcestershire, hot pepper sauce, capers, caper juice, salt, and black pepper. Whisk in 2 tablespoons chives and taste for seasoning. Cover and refrigerate until needed. Will keep for 2 to 3 days refrigerated. Makes about 1 cup.
Preheat an 8-inch skillet over high heat. Add the water and lemon juice, the liquid should be about 3/4 inches deep. Generously season the salmon fillet on both sides with salt and pepper. Put the salmon in skillet, and bring the water to a simmer (about 180 degrees). Reduce the heat to very low, tightly cover the pan, and poach the salmon until medium rare, 5 to 6 minutes. Remove the salmon to a plate and place it in the refrigerator to cool.
Remove any pin bones from the salmon and break the fish up into the mayonnaise. Add the smoked salmon and fold together. Garnish with lemon zest and remaining tablespoon of chives. Store tightly covered in the refrigerator. Serve cool but not cold.
Cooking Notes: For the most luscious texture, poach the salmon on your stovetop's lowest possible setting, with the water just gently steaming the fish.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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