Salmon Rillette (Plus How to Use a Smoke Gun)

Chef Austin shares his approach to perfectly poached salmon rillette, packed with pro tips like the ideal poaching base ratio, when and why to slice onions against the grain, and why Chardonnay doesn’t belong in the pot.
Looking to level it up? Chef Austin covers cold smoking, explaining how a simple smoke gun adds subtle depth for that restaurant-quality finish.

Get the recipe:

Poaching Liquid
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

Get the full recipe for Salmon Rillete.
For more with Chef Austin, watch Rosh Chodesh Club!