1 lemon (remove 3 strips lemon peel for the poaching and save rest for later)
1 cup dry white wine
1 cup water
5 pink pepper corns
1 bay leaf
1 leek thinly sliced, finely sliced
1/2 pound center cut fresh salmon, wild preferred
5 Tablespoons sweet butter, slightly softened
1 small garlic clove, thinly diced
1 small shallot, thinly diced
¼ cup crème fraîche
¼ pound smoked salmon, finely diced
1 Tablespoon freshly squeezed lemon juice
¼ teaspoon smoked Paprika
Freshly ground pink pepper corns
2 Tablespoons fresh dill, finely diced (option
In a large skillet add first six ingredients and bring to a boil. Simmer for ten minutes.
Add salmon, cover and cook for or6-8 minutes. Take salmon off the heat and allow to sit in its cooking juices 10 minutes. Transfer salmon onto a plate and refrigerate at least an hour. Can be done the day before making the rillette.
In a small skillet add one tablespoon butter and melt Add shallot and garlic and cook over low flame for 5 minutes until softened. Set aside to cool
Meanwhile put the remaining 4 Tablespoons of butter in a bowl and cream. Next, add crème fraiche and cooled vegetables. Add diced smoked salmon.
Gently flake the cooked salmon and add to the mixture. Add in 1 Tablespoon lemon juice, paprika, and dill. Season with ground pink pepper and salt, to taste.
Pack in a glass crock and refrigerate at least two hours to let flavors marry. This can be stored for up to 3 days. To serve, make sure Rillette is at room temperature for best results. Serve with unsalted crackers or toasted baguette slices.
Wine suggestion: Bandol Rosé