Ingredients

• 1½ pounds center-cut salmon fillet, skin and pinbones removed

• 2 Tablespoons white wine

• Kosher salt and ground white pepper

• 8 Tablespoons (4 ounces) unsalted butter, at room temperature

• ½ cup minced shallots

• 2 Tablespoons sour cream

• 2 Tablespoons freshly squeezed lemon juice

• 1 Tablespoon extra-virgin olive oil

• 2 large cage-free egg yolks, lightly beaten

• about ½ cup clarified butter, softened to room temperature

• minced chives (optional)

Instructions

Cook the Salmon

Place the salmon fillet on a perforated pan lined with parchment paper. Season with Kosher salt. Position the pan on rack position #2 of the Convection Steam Oven.

Set mode to Steam and the temperature to 190°F and steam gently for about 10 minutes.

Check for doneness by separating the flesh with the tip of a knife and peering at the center—it should be medium-rare.

When cooked, remove the salmon from the steamer and set aside.

Prepare the Shallots

While the salmon is cooking, melt 1 Tablespoon of the butter in a medium sauté pan over medium heat.

Add the shallots and cook, stirring occasionally, for 2 minutes.

Season lightly with salt and continue to cook for another 3 to 4 minutes, until softened but not browned.

Remove from the heat and let cool slightly.

Make the Butter Mixture

Put the remaining 7 Tablespoons of butter in a small bowl and beat with a rubber spatula—or in a stand mixer fitted with the paddle attachment—until smooth and the consistency of mayonnaise.

Stir in the sour cream (or crème fraîche, if preferred). Set aside.

Combine the Ingredients

Place the cooked salmon in a large bowl and use a spoon to break it into large chunks. (Don’t overmix; the texture should remain rustic.)

Stir in the shallots, lemon juice, olive oil, and egg yolks.

Season assertively with Kosher salt and white pepper, as the rillettes will be served cold.

Fold in the butter mixture until evenly combined.

Chill the Rillettes

Transfer the mixture to small serving crocks, leaving at least ½ inch of space at the top.

Smooth the surface and wipe the rims clean.

Refrigerate for about 1 hour, until chilled and firm.

Seal with Butter

Pour a ¼-inch-thick layer of clarified butter over the top to seal.

Cover and refrigerate for up to 1 week.

Serve

Break through the butter layer and remove it.

Spread the rillettes on toasted crostini or crackers and sprinkle with minced chives, if using.

Once the butter seal is removed, consume within 2 days.