Salmon Rillettes from Piatti
Salmon Rillettes from Piatti
A fresh spread from award-winning author Stacy Adimando
This gourmet dip is a must-have for summer party spreads. Made with fresh salmon, Sir Kensington’s Mayonnaise, Fallot Dijon mustard, and Trois Petit Cochons Cornichons, it’s a creamy, crunchy creation that’s best served with some hearty crackers and a crudite platter. Stacy Adimando, the author of this recipe, is the editor-in-chief of SAVEUR magazine and a James Beard Award-winning cookbook author. Her cookbook Piatti, a celebration of shared platters and small Italian dishes, features these Salmon Rillettes, which blend Italian and French tradition to create one incredible appetizer.
Salmon Rillettes from Piatti
A fresh spread from award-winning author Stacy Adimando - Prep Time : 15 min
- Assembly Time : 15 min
- Total Time : 30 min
- Makes 1
Ingredients
- 2 ea. Shallots, one halved lengthwise, one finely chopped
- ¾ Cup Dry white wine
- 2 Tsp. Murray’s Barolo Wine Vinegar
- ½ Tsp. Kosher salt
- ¼ Tsp. Black pepper
- 1 lb. Fresh wild coho or Alaskan salmon fillet (can substitute Acme Baked Salmon)
- ¼ Cup Sir Kensington’s Mayonnaise
- 1 Tbsp. plus 2 tsp. Fallot Whole Grain Dijon Mustard
- ¼ Cup Trois Petits Cochons Cornichons, thinly sliced
- 2 Tbsp. Cornichon juice from the jar
- 1 ea. Rustic Bakery Olive Oil & Sel Gris Flatbread Crackers
- Optional garnish of dill, chives, or tarragon
SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW
Directions
- In a skillet over medium-high heat, combine the halved shallot, white wine, ½ cup water, 1 teaspoon vinegar, ⅛ teaspoon pepper, and ¼ teaspoon of kosher salt and bring to a low boil.
- Add the salmon. Cook, turning occasionally, until just cooked through, about 3 minutes per side for fresh salmon and 8 minutes per side for frozen salmon.
- Remove the fish from the liquid and transfer to a plate. Peel away any skin, bones, or gray pieces of flesh and discard. Sprinkle the meat with ⅛ teaspoon of salt and refrigerate until cool, about 10-15 minutes.
- Meanwhile, in a medium bowl, stir together the mayonnaise, mustard, cornichons and juice, and the remaining 1 teaspoon of red wine vinegar.
- Break the salmon into bite-sized pieces and add to the bowl with the mayonnaise mixture. Season with the remaining ⅛ teaspoon each of salt and pepper and stir gently to combine. Taste and adjust the seasoning as needed.
- Serve immediately, or cover the bowl and refrigerate for a few hours, then sprinkle with herbs and serve with crackers.
