Salmon Rillette + How to Use a Smoke Gun!

On this month's Rosh Chodesh Club episode Chef Austin shares his approach to perfectly poached salmon rillette, packed with pro tips like the ideal poaching base ratio, when and why to slice onions against the grain, and why Chardonnay doesn’t belong in the pot. Looking to level it up? Chef Austin covers cold smoking, explaining how a simple smoke gun adds subtle depth for that restaurant-quality finish. Make this amazing salmon: https://www.kosher.com/recipe/salmon-rillette/