Salmon Rillettes - Roth
Salmon Rillettes by: Chef Matt Chatfield Modes Rack Position Position - 2 Ingredients - 1½ pounds center-cut salmon fillet, skin and pinbones removed - 2
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culinaryscene.com.
Cooking tools:
- Convection steam oven
- Perforated pan
- Parchment paper
- Chef's knife
- Saute pan
- Stove
- Spatula
- Mixing bowl
- Stand mixer
- Spoon
- Serving crocks
- Refrigerator
- Measuring spoon
- Measuring cup
- Toaster oven
- Baking sheet
- Crostini
- Cutting board
Ingredients
- 1½ pounds center-cut salmon fillet, skin and pinbones removed
- 2 Tablespoons white wine
- Kosher salt and ground white pepper
- 8 Tablespoons (4 ounces) unsalted butter, at room temperature
- ½ cup minced shallots
- 2 Tablespoons sour cream
- 2 Tablespoons freshly squeezed lemon juice
- 1 Tablespoon extra-virgin olive oil
- 2 large cage-free egg yolks, lightly beaten
- about ½ cup clarified butter, softened to room temperature
- minced chives (optional)
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