Makes 2-4 Portions
277g salmon fillet, skin and pin bones removed
Salt to taste
Freshly ground pepper to taste
1 tbsp butter
½ cup shallots, minced
2 tbsp sour cream
½ tbsp mayonnaise or crème fresh
155g smoked salmon, chilled, skin and dark layer removed if necessary, cut into ¼ inch dice and brought to room temperature
2 tbsp lemon juice
¼ cup chives, minced
1 French baguette
1 tbsp olive oil
Trim and discard any dark flesh from the salmon fillet. Place the fish in a shallow baking dish and sprinkle each side with 1½ tsp salt and ¼ teaspoon of freshly ground pepper. Cover with plastic wrap and refrigerate for 30 to 60 mins, turning the fish over halfway through the marination.
In a pot bring water to a boil. Take the salmon from the baking dish and place it in the pot of boiling water, with the water barely covering the salmon. Remove immediately from the heat and let it cook (once set aside) for 5-7 mins. Check the salmon by separating the flesh with the tip of a knife and peering at the centre. It should be medium-rare. When it is cooked, remove from the pot onto a paper towel.
Meanwhile, melt butter in a medium-sized pan over low heat. Add the minced shallots and cook, stirring every few seconds, for 2 mins. Season with a pinch of salt and continue to cook for 3 to 4 mins, until the shallots have softened but not browned. Remove from the heat.
Put the cooked salmon in a large bowl and mix to break it into large chunks while stirring in the remaining ingredients (the salmon pieces shouldn’t be that small). Stir together with the smoked salmon, shallots, lemon juice, crème fresh and chives. Season with ¼ tsp salt and ½ tsp pepper.
Transfer the rillettes to 2 ceramic or glass serving bowls, leaving at least ½ inch of space at the top. Smooth the top of the rillettes and wipe the inside rims clean. Refrigerate for about 1 hour, until cold.
To serve, slice 5 pieces of French baguette and coat with olive oil, season with salt and pepper and toast in the oven for 15 mins or until golden brown. Oven should be set at 160C. Once ready, place the rillettes onto a flat plate, arrange some of the toasted sliced French baguette and serve.