Salmon Rillettes with Fines Herbes Bavarois
SALMON
Rillettes with Fines Herbes Bavarois
Serves 4
SALMON RILLETTES
1 salmon fillet, skin, bloodline, and pin bones removed, about 455 g
Salt
2 lemons, sliced 6 mm (¼ inch) thick
Olive oil
40 g Mayonnaise
115 g crème fraîche
Grated zest of 1 lemon
½ shallot, finely chopped
5 g finely chopped dill
5 g finely chopped tarragon
3 g finely chopped chervil
5 g sliced chives
20 g lemon juice
Cut the salmon into four pieces of equal thickness. Season the salmon liberally with salt
on all sides. Line the bottom of a large saucepan with enough lemon slices to fully cover.
Place the salmon pieces in the pan and cover with olive oil. Heat the pan over very low
heat and cook until tender and flaky, about 18 minutes. Let cool to room temperature in
the confit oil. Drain the salmon from the oil, pat dry, and transfer to a mixing bowl. Gently
flake the fish apart without shredding and fold in the mayonnaise, crème fraîche, lemon
zest, shallot, herbs, and lemon juice until fully incorporated; do not overmix. Reserve the
salmon rillettes, refrigerated, in an airtight container until ready to serve.
FINES HERBES PUREE
50 g baby spinach leaves
50 g chives, coarsely chopped
40 g flat-leaf parsley leaves
15 g tarragon leaves
25 g chervil leaves
Ice water
Heat a pot of salted water to a boil over high heat and prepare an ice bath. Blanch the
spinach and herbs each separately for about 5 minutes, until they are completely tender—
when you rub them between your fingers, they should fall apart. As they emerge from the
boiling water, immediately shock each batch of greens in the ice bath and, once cold,
remove and squeeze out any excess water. Place the blanched greens in a blender with a
splash of ice water and blend on high speed until completely smooth. Pass the puree
through a fine-mesh tamis and reserve in an airtight container, refrigerated, for up to 24
hours.
FINES HERBES BAVAROIS
3 sheets gelatin
150 g cream
2 egg yolks
80 g Fines Herbes Puree
10 g lemon juice
6 g salt
45 g water
Bloom the gelatin sheets in ice water. Using a stand mixer, whip the cream to medium
peaks. Set aside and keep cold. Whisk the egg yolks, fines herbes puree, lemon juice, and
salt in a separate bowl until fully incorporated. Heat the water in a saucepan over low heat
until warm. Squeeze the bloomed gelatin to drain any excess water and combine with the
warm water. Stir until fully melted. Remove the pan from the heat and temper the gelatin
into the fines herbes mixture. Whisk together until incorporated. Fold the whipped cream
into the thickened mixture in three additions. Once fully incorporated, place a layer of
plastic wrap directly on top of the bavarois and refrigerate until set, about 3 hours. When
ready to serve, whip the bavarois with a wire whisk until completely smooth.
TO FINISH
Fennel fronds
Fennel blossoms
Chervil
4 slices miche, toasted
Divide the rillettes among four glass jars. Top each with a quenelle of the fines herbs
bavarois. Garnish each jar with fennel fronds, fennel blossoms, and chervil. Serve with
miche toast.