- 10 oz Skuna Bay or wild salmon
- 1 cup California Olive Ranch extra virgin olive oil
- 1/4 cup chopped scallions, green only
- 1/4 cup fresh dill, finely chopped
- 1 lemon, zest only
- 1 medium shallot, finely chopped
- Kosher salt
- Fine black pepper
- 1 ea cedar wood plank (prepare wood plank according to manufacturer's directions. If you do not want to grill the salmon,
smoked salmon can be used as a substitution
Preheat olive oil in a small sauce pan or pot to 130 degrees F., less than a simmer. Poach the salmon at a very low temperature and do not allow the oil to bubble.
While olive oil is heating, chop the shallots, scallions and dill. Be sure to keep them separated. Zest the lemon, only removing the yellow skin. Set aside.
Cut your salmon into two 5 oz portions. Season both with salt and pepper. Place one portion into the heated olive oil and poach for 5-10 minutes. The second portion of
salmon should be grilled over a cedar wood plank for 7 minutes.
Saute the chopped shallot with some of the olive oil used in the poaching. Cook until tender and translucent, not caramelized. Combine the two cooked salmons and the shallots
into a food processor. Blend into a smooth puree. Use the poaching oil to thin the puree, if necessary. Place puree in a mixing bowl, and fold in scallions, dill and lemon zest.
Season to taste with salt and pepper. Refrigerate to set. Rillette should come out thick, but spreadable. Serve as a spread on toasted artisan sliced bread or dip.
Recipe credit: Chef Christopher Eddy, Campanile restaurant.