Chef’s Recipe: Wild B.C. Smoked Salmon Rillette
Wild B.C. Smoked Salmon Rillette
Yield: 250 grams or 8 oz
| Ingredients | Metric | US |
| Hot smoked salmon | 80 grams | 3 oz |
| Salmon wild fillets (bones removed & cut into 2” or 5 cm cubes) | 120 grams | 4 oz |
| Chives (chopped) | 5 grams | 1 tsp |
| Parsley (chopped) | 5 grams | 1 tsp |
| Shallots (diced) | 40 grams | 8 tsp |
| White wine | 250 ml | 1 cup |
| Celery (diced) | 20 grams | 4 tsp |
| Mayonnaise | 80 ml | 1/3 cup |
| Lemon (juice and zest) | 1 each | 1 each |
| Salt | to taste | to taste |
Method
- Bring wine and diced shallots to a boil in a small sauce pan. Reduce heat to low and add salmon. Poach salmon until barely opaque in center, about 3 minutes. Transfer salmon and shallots to a paper towel lined plate to drain. Set aside.
- Combine flaked smoked and poached salmon with chives, parsley, shallots, and celery.
- Mix in mayonnaise, zest and juice of 1 lemon, and season with salt to taste.
- Can be served with crackers, fresh bread, or as a filling for croissants.
Download and print recipe: Wild B.C. Smoked Salmon Rillette
