Salmon Rillettes | Edible Bozeman

Name: Salmon Rillettes | Edible Bozeman
Ingredients: 8 ounces fresh salmon fillet; 1 tablespoon gin or Pernod (Kintla Peak Gin from Whitefish Handcrafted Spirits is a great one!); ½ cup white wine; ½ cup water; 2 shallots—1 peeled and split (or use ¼ onion or a small spring onion) and 1 minced then rinsed and patted dry on a paper towel (about 2 tablespoons); 1 big strip of lemon zest; 5 black peppercorns; 5 coriander seeds; ½ teaspoon kosher salt; 3–5 tablespoons unsalted butter, softened to room temperature; 2–4 ounces smoked salmon, optional (make sure you really like the flavor); Zest and juice from a fresh lemon; ¼ teaspoon crushed pink peppercorns or red chile flakes; Salt and freshly ground black pepper

www.ediblebozeman.com

Indulge in creamy Salmon Rillettes made with fresh sockeye salmon and flavorful poaching liquid. Perfect for cocktails or lunch—try with Dijon or cream cheese.

View full recipe on www.ediblebozeman.com

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 www.ediblebozeman.com.

Share this recipe:

Ingredients

8 ounces fresh salmon fillet
1 tablespoon gin or Pernod (Kintla Peak Gin from Whitefish Handcrafted Spirits is a great one!)
½ cup white wine
½ cup water
2 shallots—1 peeled and split (or use ¼ onion or a small spring onion) and 1 minced then rinsed and patted dry on a paper towel (about 2 tablespoons)
1 big strip of lemon zest
5 black peppercorns
5 coriander seeds
½ teaspoon kosher salt
3–5 tablespoons unsalted butter, softened to room temperature
2–4 ounces smoked salmon, optional (make sure you really like the flavor)
Zest and juice from a fresh lemon
¼ teaspoon crushed pink peppercorns or red chile flakes
Salt and freshly ground black pepper