Salmon Rillettes

Recipe Ingredients

2 cups	474ml	Dry vermouth
1		Bay leaf
1 teaspoon	5ml	Coarse sea salt
4		White peppercorns
8 oz	227g	Fresh wild salmon - skinned, boned,
		And cut into 1" cubes
8 oz	227g	Wild smoked salmon - minced
3 tablespoons	45ml	Crème fraîche - or more to taste
4 tablespoons	60ml	Chopped chives - divided
4 tablespoons	60ml	Lemon juice - or more to taste
		Hot sauce - to taste
		Salt - to taste
		Freshly-ground white pepper - to taste
2		Ficelles - thinly sliced

Recipe Instructions

Combine the vermouth, bay leaf, sea salt and peppercorns in a nonreactive saucepan and bring to a simmer. Add the salmon cubes and cook 15 seconds exactly. Remove with a slotted spoon and drain well, then place in a mixing bowl.

Mash the salmon cubes with a wooden spoon until chunky-smooth. Add the smoked salmon, crème fraîche, 2 tablespoons chives and the lemon juice and mix well. Taste and add the hot sauce, salt and pepper. Add more lemon juice and/or crème fraîche if you like. Chill 1 hour to meld flavors. (Makes about 3 cups)

Return to room temperature before serving. To serve, spread on ficelle slices and sprinkle with the remaining chives.

This recipe yields 8 to 10 servings.

Each of 10 servings: 205 calories; 13 grams protein; 26 grams carbohydrates; 2 grams fiber; 5 grams fat; 1 gram saturated fat; 20 mg. cholesterol; 766 mg. sodium.

Source:
The Los Angeles Times, 04-07-2004

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