Brad and I are both huge Thomas Keller fans dating back to when we first tried his recipe for simple roasted chicken. A few years ago he bought me a collection of Keller cookbooks and we immediately gravitated to Bouchon.
It just took one bite and I was completely blown away. As much as I love salmon I’ve never imagined it could be so creamy, smooth, light, and flavorful. Just as awesome, for me, was the small plate style. This dish is perfect for casual sharing with friends.
Last time we visited we managed to ring up what is now our personal record in bar tabs for just the two of us. Nothing to do with the salmon rillettes and everything to do with the fact that we got a little tipsy and spent a few hours letting the bartender pour us tastes of beverages that were so delicious we were compelled to buy complete glasses.
The biggest upside of this is that we were introduced to the perfectly complimentary wine for this dish: L’enclos Savennièrres. Yum.
Brad found the wine at our local wine store and I dug up the recipe for the rillettes. We now have everything we need to enjoy our favorite things about Bouchon at home for a (significantly smaller) fraction of the cost.
These are the perfect make-ahead dish for casual entertaining that will blow your guests away. Store them in these cute little gasket-seal canning jars for up to a week in the fridge. Pull them out all nonchalant… “I just whipped these up the other day” and claim the title of world’s greatest host/ess. Serve the salmon spread on toasted baguette – or swap out cucumber slices to keep things paleo. Either way they’re going to change your world.
- 1 lb center-cut wild-caught salmon, skin and pinbones removed, trimmed and dark flesh removed
- 2 tbs Pernod
- 8 tbs unsalted butter
- 1/2 c shallots, minced
- 1 tbs creme fraiche
- 8 oz un-sliced, chilled smoked salmon
- 2.5 tbs lemon juice
- 1 tbs high-quality extra-virgin olive oil
- 2 egg yolks
- 1 tbs fresh chives, finely chopped, optional
- salt and white pepper
- clarified butter, for sealing
Set out the butter and smoked salmon to bring them to room temperature. Cut the smoked salmon into a 1/4" dice.
Place the salmon fillet in a glass baking dish and sprinkle each side with 1 tbs of Pernod, 1 tsp salt, and 1/4 tsp white pepper. Refrigerate, covered with plastic wrap, for 1 hour, turning after 30 minutes.
Set up a pot with a steamer rack and bring the water in the bottom to a simmer. Add the salmon and steam gently until medium-rare, about 8 minutes. Alternatively, if you don't have a steamer rack, you can poach the salmon.
Meanwhile, melt 1 tbs butter in a small pan over medium heat. Add the shallots, season with 1/4 tsp salt, and saute, stirring, until softened, about 4-5 minutes. Don't allow them to brown.
In a small bowl, stir the remaining 7 tbs butter until smooth and creamy. Add creme fraiche and stir to combine. Set aside.
In a large bowl, combine steamed salmon, diced smoked salmon, sauteed shallots, lemon juice, olive oil, egg yolks, and chives. Season with salt and white pepper. Fold in the butter mixture and combine well.
Transfer salmon mixture to ramekins, canning jars, or pots, leaving a half inch of space at the top of each. Refrigerate 30 minutes.
Meanwhile, heat clarified butter over medium heat until liquid. Pour a half inch layer of butter over each pot of salmon and return to the refrigerator to solidify.
To serve, remove and discard the butter seal. Serve spread on toasted baguette, crackers, cucumber slices, or spoons.
Total Fat 20.6g
Saturated Fat 9.8g
Trans Fat 0.0g
Total Carbohydrates 2.1g
Weight Watchers Points: 7