Directions

1. 1

   In a large saucepan or pot, combine the halved leek, celery pieces, bay leaf, and enough cold water to cover the salmon pieces by about 1 inch. Bring to a simmer over medium heat and cook for 5 minutes to infuse the poaching liquid with vegetable flavor.

2. 2

   Add the salmon pieces and 2 tablespoons of lemon juice to the simmering liquid. Adjust the heat to maintain a gentle simmer (water should barely bubble) and poach the salmon for 8 to 10 minutes until it reaches an internal temperature of 145°F and flakes easily when tested with a fork. Do not let the liquid boil.

3. 3

   Using a slotted spoon, carefully transfer the cooked salmon to a colander and let it cool to room temperature. Discard the poaching liquid, leek, celery, and bay leaf.

4. 4

   Once the salmon has cooled, use two forks to shred it into fine, flaky pieces, breaking apart any larger chunks until you reach a consistency that resembles coarse breadcrumbs.

5. 5

   In a small skillet, melt the unsalted butter over medium-low heat. Add the minced shallot and cook gently for 3 to 4 minutes, stirring occasionally, until the shallot is soft and translucent but not browned.

6. 6

   Remove the skillet from heat and let the butter and shallot mixture cool to room temperature.

7. 7

   In a medium bowl, combine the shredded salmon with the cooled butter-shallot mixture, mayonnaise, minced chives, ground coriander, cayenne pepper, remaining lemon juice, salt, and black pepper. Fold gently with a spatula until all ingredients are evenly distributed, being careful not to break down the salmon further.

8. 8

   Transfer the rillettes mixture to a serving bowl or terrine, cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 days) to allow the flavors to meld and the texture to set.

9. 9

   Before serving, give the rillettes a gentle stir and adjust seasoning with additional salt and pepper if needed. Serve chilled with toasts or crackers on the side.