INGREDIENTS

  • 1 pound wild Alaskan salmon, pin bone out, skinned and cut into 1 inch strips
  • 1 TB kosher salt
  • Pinch black pepper
  • 1 TB maple syrup
  • 1 lemon, zest and juice
  • 2 TB shallot, minced
  • 5 oz creme fraiche
  • 2 TB butter, melted
  • Salt to taste
  • 1 loaf ciabatta bread, sliced to 1/2 inch thickness
  • 1/4 C olive oil
For the Garnish:
  • 20 small parsley leaves, picked
  • 25 oregano leaves, picked
  • 20 sprigs frisee, picked
  • 8 leaves radicchio, cut into rings or triangles
  • 1/2 tsp olive oil

GUIDE / INSTRUCTIONS

  • Toss the salmon with salt, pepper, and maple syrup making sure to coat the salmon completely. Place in the refrigerator to cure for 1 hour.
  • After the salmon has cured, preheat the oven to 200 degrees Fahrenheit.
  • Rinse the salmon under cool water and then dry thoroughly with paper towels.
  • Place the salmon into a container and smoke with the Breville smoking gun using apple wood chips and crushed coriander seeds. Two applications of smoke each for about 15 minutes will provide an adequate and pleasant smoke aroma and flavor to the finished dish. Alternatively, you may opt to smoke the salmon using an electric smoker or on a grill.
  • After the salmon has been smoked, drizzle a little olive oil over the top to coat the salmon and place it in the oven.
  • Cook until just cooked medium rare (120) or to your liking, approximately 25-30 minutes.
  • Once the salmon is just cooked through remove it from the oven and place in the refrigerator to cool.
  • Place the chilled salmon into a kitchen aid mixer with a paddle attachment with lemon zest, shallot, lemon juice, crème fraiche, and butter. Paddle the salmon until all the ingredients are combined and the salmon is completely flaked. Season with salt to taste. Alternatively, you can mix the rillettes by hand if you do not have a stand mixer.
  • In a sauté pan heat up the olive oil over medium heat. Toast the sliced ciabatta on each side until it is golden brown. Season with salt and freshly cracked pepper to taste.
  • Assemble the dish by spooning the salmon rillettes on to the toasted ciabatta. Toss the garnishes into a bowl with the olive oil and place them on top of the salmon rillettes.

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UnCruise Adventures specializes in small-ship cruising, allowing access to remote areas and a more intimate travel experience. Their trips emphasize active exploration, with opportunities for kayaking, hiking, paddle boarding, snorkeling, and skiff excursions. Guests have the chance to encounter diverse wildlife, including bears, moose, sea otters, humpback whales, and orcas. They prioritize flexible itineraries that allow for the best wildlife viewing and adventure activities, rather than rigid schedules. The all-inclusive package covers meals, beverages (including alcohol), adventure gear, and transfers, eliminating hidden costs. UnCruise Adventures offers various itineraries in Alaska’s Inside Passage, including Glacier Bay National Park. They also explore Mexico’s Sea of Cortés, the Hawaiian Islands, the Galapagos Islands, Costa Rica, Panama, Colombia, Belize, Guatemala, coastal Washington, and the Columbia & Snake Rivers. The ships offer cozy cabins, gourmet cuisine, fine wines, and specialty microbrews, along with hot tubs and other amenities. UnCruise Adventures aims for a personal travel experience, with attentive crew members who learn guest preferences and guide them on adventures. Necessary equipment for activities like snorkeling, kayaking, and hiking is provided, so guests can pack light.

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