Salmon Rillettes Recipe

step 1

• STEP 1.On a plate, sprinkle the salmon with the anise liqueur and season with salt and white pepper.

step 2

• STEP 2.Cover with plastic wrap and let stand at room temperature for 30 minutes.

step 3

• STEP 3.Meanwhile, in a large saucepan, bring the celery, leek, onion, bay leaf, peppercorns, wine and water to a boil. Simmer for 25 minutes.

step 4

• STEP 4.Add the salmon to the pan, cover and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.

step 5

• STEP 5.In a skillet, melt 1 tablespoon of the butter.

step 6

• STEP 6.Add the shallot and cook over moderate heat until softened. Let cool.

step 7

• STEP 7.Meanwhile, in a medium bowl, whisk the remaining 4 tablespoons of butter until smooth.

step 8

• STEP 8.Add the cooled shallot, along with the poached and smoked salmon, chives, lemon juice, olive oil and paprika and stir until combined.

step 9

• STEP 9.Season the rillettes with salt and white pepper.

step 10

• STEP 10.Serve with toasted baguette slices.

step 11