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.