Salmon Rillettes

"I love smoked salmon, especially on a toasted everything bagel with scallion cream cheese," admits Jamie Knott, executive chef of the Saddle River Inn. "Unfortunately we can't serve that at the restaurant. So I decided to turn my Sunday breakfast into a fine dish—rillettes, basically a French salmon spread made with herbs and white wine."

The Saddle River Inn's Salmon Rillettes

SALMON RILLETTES

Ingredients:

375 ml white wine (1/2 bottle)
1 large shallot (finely chopped)
1.25 pounds highest quality fresh salmon, large dice (1/2 inch X 1/2 inch)
6 oz. smoked salmon, small dice
1.5 oz. lemon juice (fresh squeezed)
2 T mayonnaise
1 T chives (1/4 bunch finely chopped)
1 T tarragon (1/4 bunch finely chopped)
1 T dill (1/4 bunch finely chopped)
2 T Dijon mustard
2 T chopped capers
5 oz. crème fraiche
3 oz. olive oil
1 Pullman loaf Multigrain bread, such as Balthazar (sliced)
Sweet butter to taste

Method:

1) Poach chopped shallots in the white wine over medium heat until soft, about 2-3 minutes. Then add the raw salmon and cook lightly, covered, for 5 minutes, until medium rare.
2) Drain the salmon, spread on a baking sheet covered with parchment paper and chill.
3) While the salmon chills, mix all the other ingredients in a large bowl. Fold in the chilled poached salmon and mix for 1 minute until well combined.
4) The rillettes will last up to 10 days in an airtight container in a cold spot in your refrigerator.
5) Prepare two slices of bread per person. Cut the crusts off each slice, butter each slice lightly and toast on both sides in a pan until golden brown, then season with salt and pepper.
6) In the center of each plate fill a 2.5-inch round ring mold with rillettes, then place 1 or 2 slices of toast on the dish and serve immediately.

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