Salmon Rillettes
Ingredients
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1 lemon
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1/2 cup vermouth
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1/2 cup water
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1 bay leaf
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1 jalapeno pepper, sliced in half, one half minced
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5 to 10 white peppercorns
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5 to 10 coriander seeds
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2 to 3 green onions, cut into 3 inch slices
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salt
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1/2 pound salmon fillet, cut into 1/2 inch cubes
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6 ounces smoked salmon (I used peppered coho smoked salmon)
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3 tablespoons unsalted and softened butter
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Salt and pepper
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1 large shallot, peeled and minced
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1/2 tsp pink peppercorns, crushed
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1/2 tsp crushed red peppers
Directions
- With a vegetable peeler, cut off a strip of the peel of the lemon.
- Finely zest the rest of the lemon and set the zest aside. Set the lemon aside.
- Place the unchopped half of the jalapeno into a small saucepan. Add the vermouth, water, bay leaf, peppercorns, and coriander seeds.
- Bring the mixture to a boil over medium heat. Add the green onions and fresh salmon cubes. Reduce the heat to low, cover, and simmer for three to five minutes.
- Drain in a colander. Discard the vegetables and place the salmon in a medium bowl.
- Mash the salmon roughly with a fork.
- Add the smoked salmon and mash with a fork.
- Add the butter and blend with a fork.
- Add some of the juice from the lemon, the lemon zest, along with some salt and pepper to taste.
- Add the shallots, minced jalapeno, crushed pink peppercorns, and crushed red pepper. Mix thoroughly.
- Stir in more lemon juice, to taste.
- Pack the mixture into a canning jar or other container. Press the top with plastic wrap and refrigerate for at least 2 hours and up to a day before serving for the first time. The rillettes will last up to 3 or 4 days.