Wild Coho Rillettes

Wild Coho Rillettes

You know how sometimes an idea pops to mind and sooner or later you keep noticing more signals and signs related to the thought? Well, that happened to me recently with salmon rillettes. It’s a recipe we came across in an Alaska cookbook a while ago, thought looked interesting, but hadn’t done anything with. In the last month, the idea of making rillettes has infiltrated my consciousness on more than one occasion, so finally I decided to prepare some this week spurred on by the fact that Tollef was making his amazing Tartine baguettes, a perfect accompaniment. The results are so lovely - I am sure I’ll be whipping these up more often. It’s such a nice mix of smoked and non-smoked salmon with herbs and butter, just the right blend of flavors. I have been eating it for my lunches but I think it would be divine as an appetizer or party food and equally good on bagels for breakfast. I also happen to love that it fits so nicely in the little half pint jars that we use for our canned smoked salmon.

I am sort of incapable of making a recipe exactly as written, so here’s the way I did it, which is adapted from the recipes in The Tutka Bay Lodge Cookbook and this recipe from Food & Wine.

Ingredients:

1 onion, cut into eighths lengthwise

1 tsp peppercorns

1/8 tsp anise

1/4 tsp tarragon

1 large bay leaf

2 celery stalks, chopped

2 portions wild Alaska coho fillets (approximately 1 pound), skinned (see Tollef’s demo of how to skin a fillet)

1/2 pound hot smoked wild Alaska coho

1 shallot, diced

1 T butter

8 tablespoons unsalted butter (divided)

1 Tablespoon sour cream

1 Tablespoon olive oil

1/2 tsp smoked paprika

1 Tablespoon lemon juice

pinch of salt

Method:

In a large saucepan that will fit the coho portions, combine enough water to come up 2 inches with the first 6 ingredients. Simmer for about 20 minutes, then place the coho portions in the water and poach for about 5-7 minutes (with the lid on), until they are cooked to your liking. Remove from water and set aside to cool.

Saute shallots in 1 T butter until very soft.

In large bowl, mix 5 tablespoons very softened butter with the sour cream and olive oil until smooth. Flake in all salmon (poached and smoked). Stir util mixed but still leaving some texture to the fish. Add lemon juice, paprika, and pinch of salt and mix.

Tightly pack the rillettes into jars or dishes. I used 3 half pint canning jars. Melt the remaining 3 Tablespoons butter and pour on top of each to form a “lid.” Cover with either canning jar lids (if using) or plastic wrap and refrigerate. I think the flavors develop better if left at least overnight. Then let warm up to room temperature for serving.

Of course, the final step is to enjoy!