INGREDIENTS

  • 1 1/4 pounds (550g) boneless, skinless salmon fillet, cut into 1-inch pieces (see note above)
  • Cold water
  • 2 tablespoons (30ml) juice from 1 lemon, plus juice from 1 lemon, divided (see note above)
  • 1 medium leek or onion (about 6 ounces; 170g), halved (see note above)
  • 1 large stalk celery (about 2 ounces; 55g), cut into large pieces (see note above)
  • 1 bay leaf (see note above)
  • 2 ounces unsalted butter (1/2 stick; 55g)
  • 1/4 cup minced shallot (about 4 small, 1-ounce/30g shallots)
  • 1/4 cup plus 2 tablespoons (90ml) mayonnaise
  • 2 tablespoons (30ml) minced chives
  • 1/4 teaspoon ground coriander seed
  • Pinch cayenne pepper
  • Kosher salt and freshly ground black pepper
  • Toasts or crackers, for serving

        DIRECTIONS

  • In a large saucepan, combine salmon with enough cold water to cover by 1 inch. Add juice from 1 lemon, leek or onion, celery, and bay leaf (if using). Set over medium heat and bring the poaching liquid to 170°F, using an instant-read thermometer if you have one; otherwise, bring the liquid to just below a bare simmer. Adjusting heat to maintain water temperature, cook until salmon flakes easily when pressed, about 6 minutes. Drain, discard aromatics, and transfer salmon to a mixing bowl. Using your fingers, shred salmon roughly.
  • Meanwhile, in a small skillet, melt butter over medium heat, add shallot, and cook, stirring, until softened but not browned, about 3 minutes. Scrape shallots and butter into a bowl with salmon. Add mayonnaise, chives, remaining 2 tablespoons (30ml) lemon juice, coriander seed, and cayenne. Season with salt and pepper. Stir well until ingredients are thoroughly mixed and salmon is more finely shredded.
  • Transfer rillettes to a large ramekin, crock, or another container, pressing down with a spoon and working it into the corners and against the walls to avoid trapping any air bubbles. Press plastic against the surface and refrigerate until thoroughly chilled, at least 2 hours. Serve with toasts or crackers. Rillettes can keep refrigerated for up to 5 days with plastic pressed firmly against the surface.

 

Credits: http://www.seriouseats.com/recipes/2016/05/salmon-rillettes-recipe.html