Andy makes this and like it quite a bit..

Salmon Rilletes

 6  Servings


This dish improves with age; keep it up to 1 week under a layer of clarified butter. It is perfect starting on the third day.

1/2	pound salmon fillets, skinless, cut in 4 pieces

1/4	teaspoon kosher salt

9	tablespoons unsalted butter

1	large shallot, minced

1	tablespoon dry white wine

1/4	pound salmon, lightly smoked, cut into 4-in. dice

2	tablespoons olive oil

1	egg yolk

1	tablespoon fresh lemon juice

1/8	teaspoon fresh ground black pepper

1/8	teaspoon nutmeg

1/4	cup clarified butter

	


     1. Sprinkle salmon with salt and let stand at room temperature 20 minutes. Bring butter to room temperature.     2. Meanwhile, in a wide saucepan slowly cook shallot in 1 tablespoon butter until soft but not brown. Pat salmon dry with paper towels.     3. Add salmon pieces and white wine in 1 layer; cover with waxed paper and tight-fitting lid. Cook, turning once, until center of fish is opaque, 3 to 4 minutes. Remove from heat; allow to cool, uncovered. Remove salmon to side plate. Reduce pan juices and pour over fish. Flake salmon with fork; mix well with cooked shallot.     4. Pound remaining butter with wooden mallet or end of rolling pin until soft and smooth but not greasy. Cut butter into small pieces; place in the work bowl of a food processor fitted with the plastic blade, along with cool cooked salmon and smoked salmon cubes. Chop, using on-off motion, until combined.     5. With machine on, quickly add olive oil, egg yolk, and lemon juice. The mixture should have a gritty texture. Transfer to small bowl; ad spices and salt to taste.     6. Pack rilletes into a small 2 1/2-3-cup crock; pour clarified butter over surface. Refrigerate 3 days before serving. Serve at room temperature. If rilletes are partially used, reseal with clarified butter.

