Salmon Rillettes With Chives and Shallots

• Seafood

  • 1 1/4 lbs Salmon, boneless skinless fillet

• Produce

  • 2 oz 1 large stalk celery
  • 2 tbsp 1 lemon, juice from
  • 1 Bay leaf
  • 2 tbsp Chives
  • 1 Leek or onion (about 6 ounces, medium
  • 1/4 cup Shallot

• Condiments

  • 3/8 cup Mayonnaise

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1/4 tsp Coriander seed, ground
  • 1 Kosher salt and freshly ground black pepper

• Snacks

  • 1 Toasts or crackers

• Dairy

  • 1/2 stick 2 ounces unsalted butter, unsalted

• Liquids

  • 1 Water

Found on seriouseats.com

Description

Ingredients

• 1 1/4 pounds (550g) boneless, skinless salmon fillet, cut into 1-inch pieces (see note above)
• Cold water
• 2 tablespoons (30ml) juice from 1 lemon, plus juice from 1 lemon, divided (see note above)
• 1 medium leek or onion (about 6 ounces; 170g), halved (see note above)
• 1 large stalk celery (about 2 ounces; 55g), cut into large pieces (see note above)
• 1 bay leaf (see note above)
• 2 ounces unsalted butter (1/2 stick; 55g)
• 1/4 cup minced shallot (about 4 small, 1-ounce/30g shallots)
• 1/4 cup plus 2 tablespoons (90ml) mayonnaise
• 2 tablespoons (30ml) minced chives
• 1/4 teaspoon ground coriander seed
• Pinch cayenne pepper
• Kosher salt and freshly ground black pepper
• Toasts or crackers, for serving

Directions

• 1. In a large saucepan, combine salmon with enough cold water to cover by 1 inch. Add juice from 1 lemon, leek or onion, celery, and bay leaf (if using). Set over medium heat and bring poaching liquid to 170°F, using an instant-read thermometer if you have one; otherwise, bring liquid to just below a bare simmer. Adjusting heat to maintain water temperature, cook until salmon flakes easily when pressed, about 6 minutes. Drain, discard aromatics, and transfer salmon to a mixing bowl. Using your fingers, shred salmon roughly. 2. Meanwhile, in a small skillet, melt butter over medium heat, add shallot, and cook, stirring, until softened but not browned, about 3 minutes. Scrape shallots and butter into bowl with salmon. Add mayonnaise, chives, remaining 2 tablespoons (30ml) lemon juice, coriander seed, and cayenne. Season with salt and pepper. Stir well until ingredients are thoroughly mixed and salmon is more finely shredded. 3. Transfer rillettes to a large ramekin, crock, or other container, pressing down with a spoon and working it into the corners and against the walls to avoid trapping any air bubbles. Press plastic against the surface and refrigerate until thoroughly chilled, at least 2 hours. Serve with toasts or crackers. Rillettes can keep refrigerated for up to 5 days with plastic pressed firmly against the surface.