Fresh Poached Salmon Rillettes

Poaching your fish instead of using can fish is 1 million times better, very simple to do and gives the fish a distinct flavor on its own. It's as easy as opening up that can, you just need the right ingredients. I used salmon in this recipe.

Rillettes is a French dish usually made with any meat such as pork, duck, chicken and fish. Traditionally its cooked in its own fat, then shredded or cubed and allowed to cool in its own fat until it solidifies. Its served at room temperature with crostini or crackers.

Rillettes is great for parties. I usually serve it with my crostini (small toast), but it's also great with crackers and veggies. Try it on a bagel, sandwich bread or lettuce wrap and have it for lunch! Fancy huh!

Serves 8-10

Ingredients

1 good sourdough baguette
2 cups water
1 cup dry white wine
1 small shallot, sliced
1 tsp whole black pepper corn
1 tsp whole coriander seeds
2 bay leaves
1 pound skinless salmon fillet, cut into 4 even pieces
3 green onions, chopped fine
1/4 cup Italian parsley, minced
1/4 cup good mayo such as Hellmanns or Best Foods
1/4 cup extra virgin olive oil
1 tsp lemon zest
1-2 tablespoon fresh lemon juice
Salt and pepper to taste

Preheat oven to 400.

For the crostini (small toast)..

Slice the baguette at a bias (diagonal slices) about 1/3 inch thick, place them on a sheet pan and drizzle with olive oil and sprinkle with salt and pepper. Bake for about 6-8 minutes or until a light golden color then remove from oven and set aside.

For the Poached Salmon Mix..

In a large deep pan, add water, wine, shallot, pepper corns, coriander seed and about 1 tbsp of salt and bring to a boil. Reduce heat to low, add salmon and poach for about 5-6 minutes until it turns a pale pink on the outside. Gently transfer the salmon to a paper towel lined plate, let it cool. Remove the paper towel and put into the refrigerator until completely chilled, about 20-30 minutes.

In a bowl add poached salmon pieces, green onion, parsley, mayo, olive oil, lemon zest, lemon juice, salt and pepper to taste and gently mix the ingredients. Break up the salmon pieces while mixing, but be careful not to over mix or it will turn into a paste. Taste for salt.

Serve along with crostini. Spoon some of the mixture on the crostini and enjoy! :)