- 1 cup lightly salted water
- 5 oz. salmon fillet
- 2 1/2 oz. smoked salmon
- 6 tablespoons softened lightly salted butter
- 2 teaspoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon peel
- 2 tablespoons heavy whipping cream
- 1 tablespoon chopped dill
- 1/4 teaspoon salt
- Pinch of freshly ground pepper
DIRECTIONS Bring salted water boil and poach salmon for 8 minutes or until cooked. Remove salmon from liquid, drain well, and chill thoroughly.
Peel a lemon to obtain 1 teaspoon of peel. Press the lemon to obtain 1 tablespoon of juice. Bring a small pot of water to a boil and blanch lemon peel for approximately 5 minutes. Strain, cool and finely chop the lemon peel. Reserve.
Cut smoked salmon into small dice and place in food processor with butter, olive oil, lemon juice, lemon chopped peel, dill and heavy cream. Process until well-mixed, about 30 seconds.
Flake the cooled poached salmon into a mixing bowl and combine with the contents of the food processor. Mix lightly with the aid of a rubber spatula to keep a course texture. Adjust the seasonings to taste.
Place the rillettes in a terrine or mold and refrigerate. Allow to stand a room temperature for 15 minutes before serving. Spread on slices of country bread or in a baguette or panini.
Jacques recommends in the summer try grilling the salmon instead of poaching. Makes the perfect sandwich. Serve in a baguette. Add in lettuce and tomato if you like.