A Spring and Summer Favorite!
1 lb center cut wild salmon filet trimmed, skinned and dark flesh removed
8 oz smoke salmon roughly chopped
2 tbsp of pastis
8 tbsp unsalted butter
½ cup minced shallots
1 tbsp crème fraiche
2 ½ tbsps extra virgin olive oil
2 egg yolks
Clarified butter for sealing
Bring butter and smoked salmon to room temperature.
Season each side of the salmon filet with the pastis, salt and pepper. Refrigerate for 1 hour.
Steam or poach the filet until medium rare. Do not overcook. Approximately 7 minutes.
Melt 1 tbsp butter in small pan over medium heat. Add shallots and salt. Cook until shallots are softened, about 5 minutes. Do not allow to brown.
Cream the remaining 7 tbsps of butter with crème fraiche until smooth. Set aside.
Combine steamed and smoked salmon, sautéed shallots, olive oil and egg yolks. Season with salt and pepper.
Fold in the butter mixture and combine well.
Transfer mixture into small canning jars, leaving ½ inch of space at the top of each jar. Press mixture down.
Heat clarified butter until liquid. Pour ½ inch layer of butter over each jar of salmon and refrigerate.
To serve: Remove butter seal and discard. Spread Salmon Rillette on baguette.