Salmon Rillettes

© Eric Wolfinger

1. 1/2 pound center-cut, skinless salmon fillet
2. 1 tablespoon anise-flavored liqueur, such as Pernod
3. Salt
4. Freshly ground white pepper
5. 1 celery rib
6. 1 leek, halved lengthwise
7. 1 small onion, quartered lengthwise
8. 1 bay leaf
9. 1 teaspoon black peppercorns
10. 1 cup dry white wine
11. 4 cups water
12. 5 tablespoons unsalted butter, softened
13. 1 large shallot, minced (1/4 cup)
14. 1/2 tablespoon sour cream
15. 1/4 pound skinless hot-smoked salmon, flaked
16. 2 tablespoons snipped chives
17. 1 1/2 tablespoons fresh lemon juice
18. 1 tablespoon extra-virgin olive oil
19. 1/4 teaspoon smoked sweet paprika
20. Toasted baguette slices, for serving
21. * Note: 
22. ril·lettes
    rēˈyet/

    noun

    1. 1.

       pâté made of minced pork or other light meat, seasoned and combined with fat.

1. On a plate, sprinkle the salmon with the anise liqueur and season with salt and white pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
2. Meanwhile, in a large saucepan, bring the celery, leek, onion, bay leaf, peppercorns, wine and water to a boil. Simmer for 25 minutes.
3. Add the salmon to the pan, cover and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.
4. In a skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Let cool.
5. Meanwhile, in a medium bowl, whisk the remaining 4 tablespoons of butter until smooth. Whisk in the sour cream. Add the cooled shallot, along with the poached and smoked salmon, chives, lemon juice, olive oil and paprika and stir until combined. Season the rillettes with salt and white pepper. Serve with toasted baguette slices.

MAKE AHEAD The rillettes can be refrigerated for up to 3 days. Pack into a crock and press a sheet of plastic wrap onto the surface.

Anna Zepaltas

foodandwine.com

SUGGESTED PAIRING

Smooth, apple-rich Napa Valley Chardonnay.

• PUBLISHED OCTOBER 2012