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This is Chef Austin’s approach to perfectly poached salmon rillette.
For more restaurant-quality cooking, watch Rosh Chodesh Club.
smoke infuser, if you have one (alternative suggested below)
2 cups water
1 cup Herzog Méthode Champenoise Russian River Blanc De Noir or other dry white wine
1/2 onion, sliced against the grain
2 small carrots, peeled and sliced
some Gefen Peppercorns
2-4 cloves garlic, such as Mr. Dipz Peeled Garlic
1 lemon, squeezed
about 10 sprigs parsley, washed
2 salmon fillets (6 ounces)
4 tablespoons butter, room temperature
1-2 lemons, zested and juiced
1 tablespoon shallots, or to taste, finely minced
1 tablespoon garlic chives (or regular chives), or to taste
espelette pepper (or smoked paprika)
splash of Louis Royer Cognac (optional)
salt
pumpernickel toast points for serving
Herzog Méthode Champenoise Russian River Blanc De Noir
Combine poaching liquid ingredients in a large stockpot. Bring to a boil, then lower to a simmer until it’s finished cooking. You will know it’s done when the onion will have softened and should be slightly translucent. This should take about seven minutes.
Remove skin from the fillets.
Poach the salmon at a gentle simmer for five to six minutes.
Remove the salmon with a slotted spoon. Gently flake it, keeping large pieces intact.
For added flavor, smoke the flaked poached salmon. If you don’t have a smoker, you can instead incorporate a few pieces of smoked salmon in the next step.
To the salmon, add the remaining ingredients, reserving a bit for garnish. Fold them in gently, retaining the texture.
Serve rillette, nicely garnished, alongside toast points.
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