45 minutes, plus 60 minutes marinating and at least 1 hour chilling time
10 to 12 (makes about 3 1/4 cups)
From "Bouchon" by Thomas Keller. More clarified butter may be needed depending on the size of the serving bowls.
1 pound center-cut salmon fillet, skin and pin bones removed
2 tablespoons Pernod
Freshly ground white pepper
1 cup (2 sticks) unsalted butter, at room temperature, divided
1/2 cup minced shallots
1 tablespoon creme fraiche
1/2 pound unsliced smoked salmon, chilled, skin and dark layer removed if necessary, cut into 1/4 -inch dice and brought to room temperature
2 1/2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
2 egg yolks, lightly beaten
1/4 cup minced chives
1. Trim and discard
any dark flesh from the salmon fillet. Place the fish in a shallow baking dish and sprinkle each side with 1 tablespoon of the Pernod, 1 1/2 teaspoons salt and one-fourth teaspoon white pepper. Cover with plastic wrap and refrigerate 30 to 60 minutes, turning the fish over halfway through the marination.
2. Bring water
to a simmer in the bottom of a steamer. Remove the salmon from the baking dish and place it in the steamer and cover with the lid. Steam gently for 5 to 8 minutes; if you see steam pouring out the sides of the steamer, lower the heat. Check the salmon by separating the flesh with the tip of a knife and peering at the center. It should be medium-rare. When it is cooked, remove from the steamer.
melt 1 tablespoon of the butter in a medium saute pan over low heat. Add the shallots and cook, stirring occasionally, for 2 minutes. Season with one-fourth teaspoon salt and continue to cook for 3 to 4 minutes, until the shallots have softened but not browned. Remove from the heat.
4. Put 7 tablespoons butter
in a small bowl and beat with a rubber spatula until it is smooth and resembles mayonnaise in consistency. Stir in the creme fraiche. Set aside.
5. Put the cooked salmon
in a large bowl and stir to break it into large chunks. Because you will be stirring in the remaining ingredients, you don't want to break up the pieces too much. Stir in the smoked salmon, shallots, lemon juice, olive oil and egg yolks. Season assertively with one-fourth teaspoon salt and one-half teaspoon white pepper, since this will be served cold. Fold in the butter mixture.
6. Transfer the rillettes
to 2 ceramic or glass serving bowls, leaving at least one-half-inch of space at the top. Smooth the top of the rillettes and wipe the inside rims clean. Refrigerate for about 1 hour, until cold. Pour a one-fourth-inch-thick layer of clarified butter over the top of the rillettes to seal. (To clarify butter, melt the remaining one-half cup -- 1 stick -- butter in a small skillet over medium heat. Do not let it brown. Remove it from the heat and set aside for 5 minutes. A white foam will collect on top. Using a large spoon, remove the foam. Carefully and with a steady hand, pour off the clear yellowish liquid, leaving the milky solids at the bottom. )
7. Cover the bowls
and store in the refrigerator for up to a week. To serve, break through the butter layer and remove it. Spread the rillettes on toast or crackers and sprinkle with chives. (Once the butter is removed, eat the rillettes within 2 days.)