This classic French dish is impressive, yet surprisingly easy to make! Serve it as a spread on a cracker board, or in the jar used to store in the fridge. Rillettes are a great appetizer to have on hand for fancy events, or if you want to dress up a weeknight dinner.
- 3/4 cup white wine
- 1 shallot, sliced
- 2 tablespoons lemon juice, plus a squeeze
- 1 small bunch parsley, stems and leaves separated
- 1/2 teaspoon whole peppercorns
- 1 cup water
- 1 fillet sockeye, king or coho salmon
- 2 tablespoons butter, melted
- 1 tablespoon chives, chopped
Put white wine, shallot, 2 tablespoons lemon juice, parsley stalks and peppercorns into a saucepan with the water and bring to a boil. Reduce heat to maintain a low simmer. Infuse for 10 minutes. With heat medium-low, add the salmon fillet and poach for 4 minutes.
Allow to cool in the liquid. Lift the salmon out of poaching liquid, remove the skin and roughly flake the flesh.
Mix the salmon flakes with a squeeze of lemon, melted butter, chives, 1 tablespoon chopped parsley leaves, and salt and pepper to taste. Pack into a glass jar, cover and put in the fridge. Allow to come to room temperature before serving.
Serve rillettes with crackers, lettuce or radicchio leaves, or toast points. Garnish with fresh chopped herbs, thinly sliced vegetables, and edible flowers.