Honey Mustard Salmon Rillettes

Preparation

1. Step 1

   Trim the scallions, then mince the white and light green parts and set aside. Toss the dark green parts into a medium saucepan, add a thin slice of lemon, the wine, ½ cup water and a pinch of salt and bring to a boil.

2. Step 2

   Drop in the salmon and add more water to just cover if needed. Adjust the heat so that the liquid just simmers and cook until a paring knife inserted in the salmon feels warm, about 5 minutes. Remove the pan from the heat, cover and set aside for 10 minutes.

3. Step 3

   Transfer the salmon to a plate; discard everything else in the saucepan. If desired, remove and discard the salmon skin. Refrigerate for at least 20 minutes or for up to 1 day, covered when it has cooled.

4. Step 4

   Using a flexible spatula and working in a medium bowl, beat the butter until it’s spreadable. Zest the lemon over the butter, squeeze in the juice from half the lemon and add the shallot, the reserved minced scallions, a pinch of salt and a few grinds of pepper. Mix thoroughly, then stir in the mayonnaise, mustard, honey, capers, a few drops of lemon juice and some pepper. Stir in the smoked salmon.

5. Step 5

   Remove the poached salmon from the fridge, cut into bite-size pieces and gently stir into the smoked salmon mixture — even if you’re extremely gentle, the salmon will flake and flatten; go with it. Fold in the dill and cilantro, then taste for salt, pepper and lemon juice.

6. Step 6

   You can serve the rillettes now, but the flavor and texture are better if you pack them into a sealed container and refrigerate for at least 6 hours. Serve with sliced baguette, chips, cucumbers or pickled beets or a combination and the minced herbs for sprinkling over each serving. The rillettes will keep tightly covered in the refrigerator for up to 4 days.