SALMON RILLETTES

1 lemon

1 Serrano pepper

1 shallot  

1/2 cup dry white wine

1/2 cup water

1 bay leaf

6 white peppercorns

6 coriander seeds

6 allspice berries

1/2 pound wild salmon filet, 1/2 inch cubes

4 ounces smoked wild salmon, 1/4 inch dice

4 tablespoons unsalted butter at room temperature

sea salt and white pepper

Zest the lemon and set aside.

Deseed and finely chop the Serrano pepper and set aside.

Finely mince the shallot and set aside.

Place the wine, water, bay leaf, peppercorns, coriander, and allspice in a sauce pan with 1/2 teaspoon of salt. Bring to a boil, cover, and simmer 10 minutes. Remove the solids.

Put the salmon filet in the pan and poach for 1 minute. Drain and transfer to a bowl.

With a fork, lightly mash the poached salmon. Toss the smoked salmon, lemon zest, serrano pepper, and shallot into the bowl. Season with salt and white pepper and give it a good stir. Add the butter and mash it into the mixture until you have a thick spread. Squeeze half of the lemon’s juice into the bowl, stir it in, and taste. Add more lemon juice, salt or pepper as needed.

Chill for at least 2 hours.

Serve with bread, crackers, or toast.

Dorie Greenspan

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