Made with smoked and cooked fish for textural contrast, I first enjoyed this dish in New Orleans, and then
personalized it for my taste. Pack into jars 1-3 days before serving to improve boning and flavour.
Ingredients to serve 6
- 2 scallions, white and light green parts minced (1/4 cup), dark green parts reserved
- 1 lemon
- 1 ⁄ 2 cup dry white wine
- 8 oz. salmon fillet (preferably wild Alaskan), skin and bones removed
- 2 tbsp. unsalted butter, softened
- 1 small shallot, minced, rinsed, and dried Freshly ground black pepper
- 1 ⁄ 4 lb. smoked salmon, cut into thin strips or small squares
- 1 ⁄ 4 cup mayonnaise
- 2 tbsp. grainy Dijon mustard
- 1 tbsp. capers, rinsed, patted dry, and finely chopped
- 1 ⁄ 2 tsp. honey
- 2 tbsp. minced dill
- 1 tbsp. minced cilantro
Toss the darker scallion parts into a medium saucepan with a thin slice of lemon. Add wine, 1 ⁄ 2 cup water, and a
pinch of salt; bring to a boil. Add the salmon fillet; reduce to a simmer, cover, and cook 1 minute. Remove the
pan from the heat; set aside (covered) for 10 minutes. Transfer the salmon to a plate and refrigerate for 20
minutes or up to 1 day (cover if refrigerating overnight). Discard the cooking liquid.
In a medium bowl, beat the butter with a spatula until spreadable. Add the grated zest of the lemon, the juice
from half the lemon, the minced scallions, shallot, a pinch of salt, and 2 pinches black pepper; stir thoroughly.
Stir in the smoked salmon.
In a small bowl, combine mayonnaise, mustard, capers, honey, 1 1 ⁄ 2 teaspoons lemon juice, and a pinch of black
pepper; add to the smoked salmon mixture. Stir well to combine. Remove the cooked salmon from the fridge
and cut into bite-size pieces. Gently stir into the smoked salmon mixture, keeping the pieces as chunky as
possible. Taste and adjust the salt, pepper, and lemon juice if needed. Fold in the chopped dill and cilantro.
Transfer the rillettes to serving bowls or jars.
Serve with sliced baguette or crackers.