Chef Shane Sluchinski shared with us a delicious summer recipe for a French classic, Salmon Rillette. At Lorette Brasserie in Whistler, Chef Sluchinski and his team are serving up French fare with a Quebecois twist. Their substantial menu includes age-old favourites from tartare to duck confit, as well as brunch. This elegant rillette recipe is easier than you think and will transport you to the Côte d’Azur with local West Coast ingredients.
Salmon Rillette
Ingredients:
- 1 lb deboned, skinless salmon
- 8 oz smoked salmon, cubed
- 2 tablespoons Pernod
- 4 oz room temperature unsalted butter
- ½ cup minced shallots
- 1 tablespoon crème fraîche
- 2.5 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 2 large egg yolks
- Minced chives
- Salt and pepper (about 1.5 tablespoons salt and ½ tablespoon pepper for marinating)
- Additional herbs (optional)
Directions:
- Marinate the 1 lb of deboned, skinless salmon in 2 tablespoons of Pernod, 1.5 tablespoons of salt, and ½ tablespoon of pepper for 1 hour in the fridge, rotating halfway through.
- Gently steam the marinated salmon in a combi oven or steamer for 5-8 minutes until it’s medium rare, flaky, and still very moist. Reserve.
- In a small saucepan over medium heat, melt 1 oz of the unsalted butter. Add ½ cup minced shallots and ¼ teaspoon salt, and cook until tender but without colouration. Let cool.
- In a small bowl, beat 4 oz of room-temperature unsalted butter with a spatula until creamy and mayonnaise-like. Mix in 1 tablespoon crème fraîche.
- Gently flake the cooked salmon into a large bowl. Add the cooled shallots, cubed smoked salmon, 2.5 tablespoons lemon juice, 1 tablespoon olive oil, and 2 egg yolks. Fold in the butter and crème fraîche mixture gently until combined.
- Season generously with additional salt, pepper, and chopped herbs like chives, adjusting to taste since this dish is served cold and can handle more seasoning.
