Dilled salmon rillettes

The bright yet delicate flavor of this preparation makes it an excellent choice to serve with spring and summertime flavors, such as fresh green salads, crisp cool beverages, and light crackers or toast points. When preparing the mixture, place it in beautiful molds for serving. Once the rillette mixture sets, it cannot be transferred to another container without destroying the smooth top and texture.

 -1 cup butter

-1 pound skinless salmon fillet, cut into 1-in cubes

-¾ cup dry white wine

-¼ cup minced shallots

-2 teaspoon salt

-¼ teaspoon ground white pepper

-3 dill sprigs, minced

-1 teaspoon finely chopped lemon zest

Melt the butter in a sauce pan over low heat.

Add the salmon, wine shallots, salt, pepper, dill and lemon zest; simmer slowly over very low heat, until the salmon is fully cooked, 15-20 minutes.

Remove the pan from the heat and cool until the butter begins to solidify.

Transfer the mixture to a chilled mixer bowl. Mixed on medium speed with a paddle attachment until a smooth paste is formed.

Test for appropriate seasoning and consistency. Make any adjustments before placing in molds.

Fill desired molds, cover, and refrigerate until needed.

BON APPETIT