I am making salmon rillettes again, as I always seem to have leftover grilled and sous vide salmon.
Decided to start a new thread.
The Kitchen-Salmon Rillettes
“Store in an airtight container in the refrigerator for up to 2 weeks.”
Notes to self;
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.
There is also occasional mention of cayenne, smoked paprika and coriander , and one included horseradish! I think I’d like that.