Salmon Rillettes With Chives And Shallots Recipe

• 1 1/4 pounds (550g) boneless, skinless salmon fillet, cut into 1-inch pieces (see note)
• Cold water
• 2 tablespoons (30ml) juice from 1 lemon, plus juice from 1 lemon, divided (see note)
• 1 medium leek or onion (about 6 ounces; 170g), halved (see note)
• 1 large stalk celery (about 2 ounces; 55g), cut into large pieces (see note)
• 1 bay leaf (see note)
• 2 ounces unsalted butter (1/2 stick; 55g)
• 1/4 cup minced shallot (about 4 small, 1-ounce/30g shallots)
• 1/4 cup plus 2 tablespoons (90ml) mayonnaise
• 2 tablespoons (30ml) minced chives
• 1/4 teaspoon ground coriander seed
• Pinch cayenne pepper
• Kosher salt and freshly ground black pepper
• or crackers, for serving

1. In a large saucepan, combine salmon with enough cold water to cover by 1 inch. Add juice from 1 lemon, leek or onion, celery, and bay leaf (if using). Set over medium heat and bring poaching liquid to 170u0b0F, using an instant-read thermometer if you have one; otherwise, bring liquid to just below a bare simmer. Adjusting heat to maintain water temperature, cook until salmon flakes easily when pressed, about 6 minutes. Drain, discard aromatics, and transfer salmon to a mixing bowl. Using your fingers, shred salmon roughly.
2. Meanwhile, in a small skillet, melt butter over medium heat, add shallot, and cook, stirring, until softened but not browned, about 3 minutes. Scrape shallots and butter into bowl with salmon. Add mayonnaise, chives, remaining 2 tablespoons (30ml) lemon juice, coriander seed, and cayenne. Season with salt and pepper. Stir well until ingredients are thoroughly mixed and salmon is more finely shredded.
3. Transfer rillettes to a large ramekin, crock, or other container, pressing down with a spoon and working it into the corners and against the walls to avoid trapping any air bubbles. Press plastic against the surface and refrigerate until thoroughly chilled, at least 2 hours. Serve with toasts or crackers. Rillettes can keep refrigerated for up to 5 days with plastic pressed firmly against the surface.

salmon fillet, water, lemon, onion, stalk celery, bay leaf, butter, shallot, mayonnaise, ground coriander seed, cayenne pepper, kosher salt, crackers

Taken from www.seriouseats.com/recipes/2016/05/salmon-rillettes-recipe.html (may not work)