Salmon Rillettes

This makes for a beautiful, impressive, and tasty first course. It gets bonus points for being super simple to prepare, and it can even be made a day or two in advance! Serve this delicious dip with your favorite Sullivan Street Bakery bread alongside. 

  • Serves: 6
  • Cook Time: 30 minutes
  • 2 cup Dry White Wine
  • 1 tablespoon Minced Shallot
  • 1 pound Skinless Salmon Filet
  • 3 ounce Smoked Salmon
  • 0.5 cup Mayonnaise
  • 2 tablespoon Thinly Sliced Chives
  • 1 tablespoon Fresh Lemon Juice
  • Fine Sea Salt
  • Freshly Ground White Pepper
  • 1 Thinly Sliced and Toasted Baguette
  1. Bring wine and shallot to a boil in a small saucepan over high heat. Reduce heat to low; add OurHarvest salmon.
  2. Gently poach until salmon is barely opaque in center, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
  3. Strain poaching liquid through a fine-mesh sieve; set aside shallot and discard liquid.
  4. Place salmon and shallot in a large bowl; cover and chill until completely cooled.
  5. Add The Smokehouse of NY smoked salmon, 1/2 cup mayonnaise, chives, and 1 Tbsp. lemon juice to salmon and shallot.
  6. Gently mix just to combine (salmon will break up a little, but do not overmix or a paste will form). Season to taste with salt, pepper, and more mayonnaise and lemon juice, if desired.
  7. Rillettes can be made 1 day ahead. Cover and chill. Serve rillettes cold with toasted slices of baguette.