In this pandemic Holiday season, get your Zoom parties off on the right foot with these easy Salmon Rillettes and a bottle of well-chilled Chablis. I don’t know about you guys, but here in Montreal, Zoom parties are the only parties that will be allowed during the Holidays. The prospect of not being able to physically be with friends and family really sucks (a fitting ending to 2020!), but since we can’t really do anything about it I intend to make the best of it and treat myself and my family right – starting with these little bites of happiness.
Rillettes are usually made with pork or duck but this Salmon Rillettes recipe has the advantage of being a lot quicker to make. It’s also everything you need in a Holiday appetizer: they’re elegant, delicious, easy to make and on top of all that can even be made in advance. Serve it cold on toasted baguette or crackers. It also makes a great addition to any charcuterie board, or with a cheese board, or all on its own.
Happy Holidays and Zoom meetings everyone! Hang on, 2020 is almost over 🙂
Salmon Rillettes
Ingredients
- 1/2 cup white wine
- 1 shallot, finely chopped
- 225 grams salmon fillet, skin and bones removed or 8 oz
- 120 grams smoked salmon, cut into small squares or 1/4 lb
- 3 tbsp sour cream
- 2 tbsp mayo
- 1 tbsp Dijon mustard
- 2 tbsp chives, minced
- 2 tbsp dill, minced
- 1 tbsp capers, rinsed, patted dry, and finely chopped
- 1 lemon, zest of
- 1 tbsp lemon juice
Instructions
- In a saucepan, bring wine, 1/2 cup of water and shallots to a boil. Reduce heat to low and add salmon. Cover and cook for 2 minutes.
- Remove pan from heat, set aside, still covered for 10 minutes. Strain, keep shallots and discard liquid. Transfer the salmon to a plate and refrigerate for 20 minutes
- Break fish into pieces. Gently stir in the remaining ingredients. Season to taste with salt and pepper.
- Transfer the rillettes to a serving bowl. Serve immediately, or cover and refrigerate for up to 3 days. Serve with sliced baguette or crackers.
Other recipe ideas for the Holidays:
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