Rillettes of Salmon Haddock or Finnan Haddie


1 lb

8 fl oz

500 g

250 mL

Salmon, haddock, or finnan haddie, skinless and boneless White wine


Combine the fish and wine in a saucepan or sauté pan. Poach the fish gently just until it is done. Because there is not enough wine to cover the fish, turn the fish over occasionally during cooking so it cooks evenly. Drain the fish and cool completely.

4 oz

125 g

Butter, unsalted

2 tsp

10 mL

Lemon juice

to taste

to taste


to taste

to taste

White pepper

to taste

to taste

Hot pepper sauce

3. Break the fish into small pieces, then mash with a fork until there are no lumps.

4. Soften the butter, then mix it with the fish until uniformly blended. Season to taste with lemon juice, salt, white pepper, and hot pepper sauce.

5. Pack the mixture into small ramekins or crocks for individual service. Chill.

as desired as desired

Caviar, for garnish

6. Top each portion with a small spoonful of caviar just before serving. Use salmon caviar for salmon rillettes, or any desired caviar for haddock or finnan haddie rillettes.

7. For service, place the ramekin on a small plate lined with a folded napkin or a doily. Arrange slices of toast or bread on the underliner around the ramekin, or serve the toast on the side.

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