Smoked Alaska Sockeye Salmon and Fresh Salmon Rillettes
The Alaska Seafood Kitchen brings you this simple to prepare smoked Alaska sockeye salmon and fresh salmon rillettes recipe.
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Cooking tools:
- Kitchen scale
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Fork
- Slotted spoon
- Refrigerator
- Serving platter
- Plate
Ingredients
- 150ml white wine
- 1 shallot, sliced
- 2 tbsp lemon juice, plus a squeeze
- Small bunch parsley, stalks and leaves separated
- 8 black peppercorns
- 150ml water
- 250g Alaska sockeye salmon fillet
- 150g smoked Alaska sockeye salmon, cut into small shreds
- 30g butter, melted
- 1 tbsp chopped chives
- Freshly ground black pepper
- Chicory leaves, to serve
- 200g crème fraîche
- 2 tbsp finely chopped parsley, chives and capers
- 1 tbsp horseradish
- 1 small shallot, finely chopped
- 1 tbsp extra virgin olive oil
- Lemon juice, to taste
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