Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 6
Method
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Season the fresh salmon with Pernod, salt, and white pepper and cook gently until just medium, either in a low oven or by steaming.
Cool slightly, then flake the salmon into a bowl.
Fold in the softened butter, sweated shallots, creme fraiche, smoked salmon, lemon juice, and olive oil.
Taste and adjust the seasoning, then chill until spreadable.
Jason's Notes
Rillettes are about texture as much as flavor. You want flakes of salmon held together by fat, not a puree pretending to be rustic.
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