I was heading over to a friends house the other night for dinner. Her husband was off at a training camp in California and Dwight was off working in Chicago. Perfect timing for girls night! I’ve been wanting to make Eric Ripert’s salmon rillette recipe for a while now, so I thought this would be the perfect opportunity to try it out. Since Eric Ripert is THE fish guy, I knew it would be great. What I was really interested in, was tasting one that uses mayonnaise as the binder instead of butter. Most rillettes use butter, so my curiosity was piqued.
I made half the recipe because there was only going to be two of us, but I don’t think it mattered because it was still fantastic! Definitely give this recipe a try if you are looking for an alternative to dips when bringing something to a party or having one yourself.
Eric Ripert’s Salmon Rillette
- 2 cups white wine
- 1 shallot, sliced
- 1 tablespoon minced shallots
- 1 pound fresh salmon fillet, cut into 1-inch pieces
- 3 ounces smoked salmon, diced
- 2 tablespoons thinly sliced chives
- ½ cup mayonnaise
- 3 tablespoons fresh lemon juice
- Kosher salt, pinch
- In a shallow pan, bring the white wine and shallots to a boil. When the shallots are cooked, add the salmon and gently poach the salmon until it is just barely opaque. Remove the salmon from the wine and immediately drain on a towel-lined sheet pan. Place the salmon in the refrigerator to cool.
- Combine the poached salmon and minced shallots in a mixing bowl with the smoked salmon, chives and some of the mayonnaise and lemon juice—use the mayonnaise and lemon juice sparingly to begin, and adjust to taste. Mix the rillette—do not over-mix or mix too hard. Season to taste with salt and pepper. Serve cold with toasted baguette slices.