Recipe adapted from Bouchon by Thomas Keller
Courtesy of Catering by Corey
(Yields 2 cups)
1 celery rib, rough chopped
1 small onion, quartered lengthwise
1 bay leaf
1 teaspoon black peppercorns
1 cup dry white wine
4 cups water
1/4 lb. center-cut, skinless salmon fillet
5 Tbsp. unsalted butter, softened
1 large shallot (or ¼ cup), minced
1 Tbsp. sour cream
1/2 lb. skinless hot-smoked salmon, flaked
2 Tbsp. snipped chives
1 1/2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
1 Tbsp. Pernod
1/4 tsp. smoked sweet paprika
Salt & white pepper, to taste
In a saucepan, boil the celery, onion, bay leaf, peppercorns, wine, and water. Reduce heat and simmer for 20 minutes. Turn off the heat and add raw salmon filet. Cover and let stand for 15 minutes. Once salmon is poached and flesh is firm, remove from mixture and let cool in refrigerator. Once cooled, flake apart.
In a skillet, melt one tablespoon of butter. Add shallot and cook over medium heat until softened. Remove from heat and let cool.
In a medium bowl, whip four remaining tablespoons of butter until smooth. Add shallot, sour cream, poached and smoked salmon, chives, lemon juice, olive oil, Pernod, and paprika, and stir until combined. Season the rillette with salt and white pepper. Serve with toasted baguette. The rillette can be refrigerated for up to three days
Find more great party recipes and entertaining pointers from our feature story Holiday Cheers.