Several combine both hot and cold smoked salmon. I’ve been doing grilled and sous vide. Smoked might last longer. Longer would be better.
Most contain citrus, at least in the poaching liquid. Also celery and bay leaves , as is white wine, fennel or anise flavor, sometimes as Pernod.
Fats/dairy include butter, and maybe mayo, egg yolks, sour cream or creme fraiche, and/or olive oil. Ratio of fat varies a lot, and melted , sometimes clarified butter (would ghee work?) is sometimes poured over to seal and preserve.
Allium almost always includes shallot, but often chive or green onion, and leek in the poaching liquid .
It’s November , and for some reason I have no shallots, and I’m trying a cannister of fried onions that look like shallots to me.
Not a particular recipe, but I like to adapt to use what I have (which is never poached salmon in court boullion), prefer butter to the other dairy/fats, and proportion wise, a larger proportion of butter to fish than a few Tbs to 12 ounces.
For seasoning I like shallots sauteed in butter, but it’s more work, , pepper, cayenne, lemon juice, salt, and I like to finish with chive. But I’m still experimenting.
I think I especially like to include hot smoked salmon, but because I love that plain, and it keeps well, I’m not in a hurry to use it up in this preparation.
We really don’t do/appreciate/tolerate smoked salmon, so rillettes that celebrate fresh salmon with butter, dill, chives, capers, cornichon, lemon juice/zest work for us. Guests scarf it up, so it has wider audience than our palates.
I ended up using mostly the Saveur recipe because it had so many things in it I wanted to try! Smoked salmon from Costco and poached Skuna Bay salmon.
Chopped shallots and salmon poached (in court boullion?)
