IngredientsServes 4 to 6
1 tbsp (15 ml) sunflower oil
1 shallot, minced
1 to 2 cups (250 to 500 ml) dry white wine, for poaching
8 oz (250 g) salmon fillet, cut into 1-in (2.5 cm) cubes, about 1½ cups (375 ml)
3 oz (90 g) smoked salmon, diced, about ¼ cup (60 ml)
2 tsp (10 ml) butter, melted
1 tbsp (15 ml) mayonnaise
1 tbsp (15 ml) minced chives
1 pinch white pepper
salt, to taste
2 cups (500 ml) watercress
1 tsp (5 ml) lemon juice
1 tsp (5 ml) olive oil
1 baguette, sliced and toasted
½ cup (125 ml) cornichons (small pickles)
¼ cup (60 ml) sliced almonds, toasted
- Heat oil in a small saucepan over medium heat. Sauté shallot until translucent. Add enough wine to cover salmon and bring to a gentle simmer. Add cubed salmon and cook for a few minutes, until opaque and just cooked through. Strain salmon and shallot, discarding wine, and transfer to a medium bowl. Refrigerate until cooled.
- Once cooled, gently flake salmon with a fork and mix in smoked salmon, butter, mayonnaise and chives. Season with white pepper and a pinch of salt, or to taste. Refrigerate rillettes until ready to serve.
- To serve, dress watercress with lemon juice and olive oil. Top toasted baguette slices with salmon rillettes and serve watercress and cornichons alongside or on top, garnishing with almonds, as desired.