Jean-François Plante's recipe

Servings: 4 • Preparation: 20 min • Cooking: 8 min • Infusion: 35 min • Refrigeration: 2 h or more

Ingredients: 

250 ml (1 cup) dry white wine

250 ml (1 cup) water

4 tbsp. fresh basil, finely chopped

4 cloves of garlic, coarsely chopped

15 ml (1 tablespoon) Herbes Salées

400 g (14 oz) fresh salmon fillet with the skin

200 g (7 oz) smoked salmon

150 g (5 oz) mild goat cheese, broken into pieces

The zest of 1 organic or blanched lemon, grated + a few wedges (to serve)

60 g (¼ cup) salted butter, softened

Salt and freshly ground pepper

Dash of extra-virgin olive oil

Instructions: 

1. In a medium skillet over medium heat, bring the wine, water, dill, garlic and salt herbs to a boil. Reduce heat to a light simmer and dip fresh salmon fillet. Poach for 5 minutes, remove from heat and let steep for 5 minutes. Add the smoked salmon and let steep for 30 minutes at room temperature.

2. Remove and discard the salmon skin. Strain over a bowl to collect 125 ml (½ cup) of broth. Remove the garlic cloves and place the poached salmon and smoked salmon in a bowl. Loosen the flesh with a fork. Set aside.

3. In a small saucepan, bring the reserved broth to a boil and add the goat cheese pieces. Stir and heat until the cheese has completely melted. Add the lemon zest and stir to combine.

4. Pour the mixture into the salmon bowl and toss gently. Stir in butter, season and stir to combine. Transfer the mixture to a terrine dish and drizzle with a little olive oil. Let set in the refrigerator for at least 2 hours. Serve the rillettes with the focaccias and a few lemon wedges.