Smoked Honey-Mustard Salmon Rillettes

bear naked food Smoked Honey mustard salmon rillettes

I’ve always been a fan of Dorie Greenspan, be it her baking or cooking. Her recipes are simple and comforting and they turn out great.

This Smoked Honey-Mustard Salmon Rillettes is one of my favorite recipes from “Everyday Dorie” Cookbook. As mentioned in her book, you do not need expensive salmon for this as they will be flaked, chopped and mixed into a wonderful caper-mayo dressing. You could also use frozen salmon!

The rillettes goes really well with bread or crackers, but I’ve also paired it with sushi rice sprinkled with togarashi and furikake. It is that flexible.


Ingredients:
2 stalks spring onion – mince the white and keep the green parts whole
1 lemon
½ cup (120ml) white wine
½ cup (120 ml) water
Fine sea salt
1 salmon fillet (approx. 200g) 0 skin removed
113g smoked salmon – sliced and cut into small squares
2 tbsp unsalted butter, softened
¼ cup (60g) mayonnaise
2 tbsp Dijon French mustard
½ tsp honey
1 tbsp capers – rinsed, patted dry and finely chopped
1 small shallot – minced
2 tbsp minced fresh dill
1 tbsp minced fresh coriander
Freshly ground pepper
To serve
Crackers or toast

Serves 6

Adapted from Everyday Dorie Cookbook

Into a medium saucepan, add in the green part of the spring onion, a slice of lemon, white wine, water, pinch of salt and bring to boil.


Lower heat and place salmon into the liquid and simmer for 1 minute. If you are using frozen salmon, simmer for 3 minutes.


Turn off heat, cover and let the salmon poach for 10 minutes.

Drain the salmon from the liquid and transfer onto a plate. Cover and refrigerate for 20 mins or up to 1 day.

In a large bowl, lightly mix the softened butter with a spoon or rubber spatula.

Add the zest from the lemon, juice of half the lemon, minced white part of spring onion, shallot, pinch of salt and some ground black pepper.

Mix well and add in the chopped smoked salmon.


In another medium bowl, mix the mayonnaise, mustard, honey, capers and some ground black pepper together.

 

Mix it together with the smoke salmon mixture.

Remove the salmon from the fridge and cut them into bite size pieces.

Fold the poached salmon into the smoked salmon mixture together with the dill and coriander. Taste and adjust with more salt, pepper or lemon juice.


You could serve the rillettes immediately but it tastes better if you let them hang out in the fridge for a few more hours for the flavors to develop further. Store the rillettes in an airtight container for up to 4 days.

bear naked food Smoked Honey mustard salmon rillettes

 

bear naked food smoked honey mustard salmon rillettes

 

Smoked Honey-Mustard Salmon Rillettes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Seafood
Serves: serves 6
Ingredients
  • 2 stalks spring onion – mince the white and keep the green parts whole
  • 1 lemon
  • ½ cup (120ml) white wine
  • ½ cup (120 ml) water
  • Fine sea salt
  • 1 salmon fillet (approx. 200g) 0 skin removed
  • 113g smoked salmon – sliced and cut into small squares
  • 2 tbsp unsalted butter, softened
  • ¼ cup (60g) mayonnaise
  • 2 tbsp Dijon French mustard
  • ½ tsp honey
  • 1 tbsp capers – rinsed, patted dry and finely chopped
  • 1 small shallot – minced
  • 2 tbsp minced fresh dill
  • 1 tbsp minced fresh coriander
  • Freshly ground pepper
  • To serve
  • Crackers or toast
Instructions
  1. Into a medium saucepan, add in the green part of the spring onion, a slice of lemon, white wine, water, pinch of salt and bring to boil.
  2. Lower heat and place salmon into the liquid and simmer for 1 minute. If you are using frozen salmon, simmer for 3 minutes.
  3. Turn off heat, cover and let the salmon poach for 10 minutes.
  4. Drain the salmon from the liquid and transfer onto a plate. Cover and refrigerate for 20 mins or up to 1 day.
  5. In a large bowl, lightly mix the softened butter with a spoon or rubber spatula.
  6. Add the zest from the lemon, juice of half the lemon, minced white part of spring onion, shallot, pinch of salt and some ground black pepper.
  7. Mix well and add in the chopped smoked salmon.
  8. In another medium bowl, mix the mayonnaise, mustard, honey, capers and some ground black pepper together. Mix it together with the smoke salmon mixture.
  9. Remove the salmon from the fridge and cut them into bite size pieces.
  10. Fold the poached salmon into the smoked salmon mixture together with the dill and coriander. Taste and adjust with more salt, pepper or lemon juice.
  11. You could serve the rillettes immediately but it tastes better if you let them hang out in the fridge for a few more hours for the flavors to develop further. Store the rillettes in an airtight container for up to 4 days.

 

Rachelle
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Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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