Spreadable Salmon Butter?! (French-Style Rillettes)

Prepare yourself folks, we're about to dive deep into the briny world of Salmon Rillettes. It's the ocean's answer to a meaty, rustic pâté. Hailing from La Belle France, this pink-hued delight is like your favorite uncle from the fishing village - hardy, robust, and full of character. Using both fresh and smoked salmon gives this spread a complex flavor profile, an echo of sea breeze with a touch of smoky mystery.

Whipping up salmon rillettes is an exercise in alchemy, transforming simple ingredients into something sophisticated. Fresh salmon, poached until it's flaky and tender, is mixed with smoked salmon that carries whispers of a crackling fire. The whole thing gets bound together with rich crème fraîche, and is awakened with a spritz of lemon. The magic happens when these flavors are allowed to marry in the fridge. Left overnight, the flavors meld together, creating a harmony of taste and texture that's as captivating as a page-turning thriller.

Despite its fancy-sounding name, salmon rillettes is as comforting and familiar as your favorite pair of slippers. Perfect smeared on warm toast, it’s a way to elevate your everyday snacking into something truly special. It’s a reminder that sometimes the simplest ingredients, when treated with respect and care, can create a dish that's immensely satisfying. So, break out that fancy cutlery and dig in. Until next time, 🤘🏼 Adam

Yield: 3-4 as a starter

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Salmon Rillettes

Ingredients

• 1/2 cup Unsalted Butter
• 2 Tbsp Shallot, minced
• 1/2 pound Salmon Trim
• 1/4 cup Dry White Wine
• 1/4 cup Heavy Cream
• 2 Tbsp Fresh Tarragon, chopped
• 1 tsp Kosher Salt
• 1 *tiny* pinch Curing Salt
• 1/2 tsp White Pepper

Instructions

1. Melt butter in pan, add shallot. Cook until soft not brown, 60 seconds. Add salmon and saute for 2 mins. Add wine, cream, tarragon, salt and pepper and simmer for 10-12 minutes.
2. Remove from pan and allow to cool to room temp. Using a stand mixer fitted with the paddle attachment, mix on medium speed until the salmon is a spreadable texture, about 4-5 minutes. Adjust seasoning with salt if needed.
3. Transfer to serving container, top with melted butter and refrigerate until completely cooled down. The butter should be solidified. Remove from the fridge 1 hour before serving, or store in the fridge for up to 5 days.