Salmon Rillettes
By Recipe courtesy of Anova
Salmon Rillettes
By Recipe courtesy of Anova
- 1 pound skinless salmon filets
- Kosher salt and freshly ground black pepper
- 4 ounces smoked salmon, diced
- ¼ cup mayonnaise
- ¼ cup creme fraiche
- 2 tablespoons thinly sliced fresh chives
- 2 tablespoons fresh lemon juice
Set the Anova Sous Vide Precision Cooker to 125°F (51°C).
Season the salmon with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 45 minutes.
When the timer goes off, remove the salmon from the bag, pat dry, and let cool for at least 10 minutes. If the filets have skin, remove and discard.
Meanwhile, whisk together the smoked salmon, mayonnaise, creme fraiche, chives, and lemon juice in a large bowl. Season to taste with salt and pepper.
Using two forks, flake the salmon into small pieces and add to the mayonnaise mixture. Gently mix just to incorporate. Season to taste with salt and pepper. Transfer to airtight jars and refrigerate for at least 1 hour before serving.
Season the salmon with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 45 minutes.
When the timer goes off, remove the salmon from the bag, pat dry, and let cool for at least 10 minutes. If the filets have skin, remove and discard.
Meanwhile, whisk together the smoked salmon, mayonnaise, creme fraiche, chives, and lemon juice in a large bowl. Season to taste with salt and pepper.
Using two forks, flake the salmon into small pieces and add to the mayonnaise mixture. Gently mix just to incorporate. Season to taste with salt and pepper. Transfer to airtight jars and refrigerate for at least 1 hour before serving.