Traditionally, rillettes are made with pork that’s been cooked in seasoned fat and whipped into a spread. This elegant salmon version is lighter, but still has a rich flavor. Marinate and steam fresh salmon in the anise-flavored French liqueur Pernod. Mix it with smoked salmon, shallots, and a lemony butter and crème fraîche dressing; pack the spread into single-serving jars to chill; and after an hour, pour a layer of clarified butter on top to preserve the rillettes. When you’re ready to serve, remove the clarified butter, slather the salmon spread on a piece of baguette, and enjoy on a picnic with white wine and a simple salad.
What to buy: Pernod is a bright yellow liqueur that adds a distinct, but not overpowering, licorice flavor to this recipe. It can be found in most liquor stores or online.
Game plan: The clarified butter can be made and refrigerated in an airtight container up to 1 week ahead. When you’re ready to use it, melt it over low heat.
The rillettes can be stored in any size jars or ramekins; we like these Weck jars.
This recipe was featured as part of our Easter Picnic in a Jar menu.