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100 Points | 2021 CASK 23 Cabernet Sauvignon

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Recipes

Smoked Salmon Rillettes

Smoked salmon Rillettes
Total Time: 15 Minutes
Print Recipe

Ingredients

  • 2 C White Wine
  • 1 LB Fresh, Skinned Salmon (cut into 1” cubes)
  • 3 oz Smoked Salmon
  • 6 TBL Mayo
  • Salt & Pepper To Taste
  • 2 TBL Minced Shallot
  • 2 TBL Chopped Chives
  • 2-3 TBL Fresh Lemon Juice

Preparation

  1. Combine White wine and shallots in saucepan and bring to a simmer for 2 minutes till shallots are tender.
  2. Add cut salmon to simmering poaching liquid with shallots. Poach till opaque, about 1-2 minutes. Strain off salmon and shallots and place on a parchmented sheet tray. Place in fridge till completely cool.
  3. Dice smoked salmon, chop chives. Combine poached salmon/shallots, smoked salmon, chives, mayo & lemon juice. Gently mix together, lightly breaking up poached shallot. Season to taste and reserve. Can be made 1 day ahead.

Chef Notes:

Salmon Rillette can be served with a multitude of edible vessels. Toast Points, Crostinis, Potato Chips, or Vegetable sticks, Salmon rillette is very diverse in it’s applications or more so what it can be served with.

Differing from Salmon Tartar, the rillette includes smoked salmon, while excluding the egg yolk. The smokey-ness of the salmon adds another level of complexity and unctuousness, especially when served alongside the Sparkling Rose.