Sunday Dinner

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Rilletes aux Deux Samons
(Smoked and Steamed Salmon Rilletes)

Rice Soubise
Bibb Lettuce Salad with Bacon and Croutons

Wedge of Long Clawson Dairy Stilton Cheese
Sliced Pears and Candied Walnuts

I hope everyone enjoyed the Holiday weekend.  We are still eating and celebrating our way through.  

One of the things that we are still enjoying is this potted dish.    Rilletes is a classic way of preparing cooked and shredded meat that is creamed with its own fat until it is smooth and spreadable.  However, when using fish as the meat there is little fat, so butter, egg yolks, and crème fraîche are combined with the salmon for a rich and creamy taste.  

When topped with clarified butter the rillettes can be made a week in advance, but I omit that step and make it the day of and we have no problem finishing every last bite within 2 days.  I have also had good results with freezing any remaining rilletes for up to 2 months.  Spread it on slices of a baguette, toast, or crackers with a garnish of freshly chopped chives--it is a delicious dish to share with your family and friends.

Smoked and Steamed Salmon Rilletes
yields 2 cups
*recipe can easily be halved

1-lb center cut salmon fillet, pinbones and skin removed
2 tablespoons white wine
2 teaspoons Kosher salt, divided
1/4 teaspoon freshly ground white pepper
8 tablespoons (4 oz) unsalted butter, divided and at room temperature
1/2 cup finely minced shallots
2 tablespoons crème fraîche
8 oz Norwegian smoked salmon cut into a 1/4-in dice
2 1/2 tablespoon freshly squeezed lemon juice
2 extra large egg yolks lightly beaten
1/4 chopped fresh chives, plus extra for garnish

Place the fresh salmon in a baking dish and season with 1 1/2 teaspoons of salt, white pepper and white wine.  Cover and refrigerate for 30-60 minutes.  Halfway through marinating, turn the fish over.

Bring water to a simmer in the bottom of a steamer.  Place the salmon in the steamer and cover with a lid.  Steam the salmon until it is medium-rare, about 8-10 minutes.  You can check for doneness by separating the flesh with the tip of a paring knife.  Remove the salmon from the steamer and allow to cool.  

In a small sauté pan, melt 1 tablespoon of butter over medium-heat.  Add the shallots and cook stirring occasionally.  Season with 1/2 teaspoon salt and continue to cook until the shallots are soft, but not browned, about 3-4 minutes.

In a small bowl, cream together the butter and crème fraîche.  Set aside.

In a large bowl, break the cooked salmon into large chunks.  Stir in the smoked salmon, shallots, lemon juice, egg yolks, and chives. Fold in the butter mixture and season with salt and white pepper to taste. 

Transfer the rilletes to a serving dish or small glass crocks.  Cover and refrigerate until cold, about 2 hours.  Remove from the refrigerator 30 minutes before serving.  Serve with baguettes, toast, or crackers and garnish with chopped fresh chives.  Rilletes will keep in an airtight container for 2 days.  Rilletes can also be frozen for up to 2 months.  Thaw in the refrigerator before serving.  Enjoy!

Source: Adapted from Bouchon


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