Salmon Rillettes
User Reviews
4.9
Salmon Rillettes
Description
In this Salmon Rillettes recipe, fresh salmon is poached gently in white wine with shallots until just cooked, preserving its tender texture and flavor. The poached salmon is cooled with the shallots, then mixed with diced smoked salmon, chives, lemon juice, and mayonnaise to bind the ingredients without destroying the flaky texture. Seasoned with salt and pepper, the rillettes have a creamy consistency that spreads easily on toasted bread.
The combination of fresh and smoked salmon offers a layered flavor profile, with the lemon juice adding brightness and the chives a mild herbal note. Serving the rillettes cold on toasted baguette slices makes for a refined appetizer or lunch option, balancing the richness with the crisp bread.
Preparing the rillettes a day ahead allows flavors to meld, enhancing the taste. Toasting the bread with olive oil before serving ensures a pleasant crunch that complements the soft spread.
Ingredients
- 2 cups white wine
- 2 tablespoons shallot minced
- 1 pound salmon fillet cut into 1-inch pieces, fresh, skinned
- 3 ounces smoked salmon diced
- 2 tablespoons chives thinly sliced
- 6 tablespoons mayonnaise
- 2 to 3 tablespoons lemon juice fresh
- sea salt fine sea salt and freshly ground pepper
- black pepper fine sea salt and freshly ground pepper
- baguette for serving, toasted, slices
Instructions
- Combine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat until the shallots are tender, about 2 minutes.
- Add the salmon pieces and poach until they are just barely opaque, about 2 to 3 minutes. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a paper towel. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
- Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and the mayonnaise and lemon juice in a stainless steel bowl. There should be just enough mayonnaise and lemon juice to moisten the mixture.
- Gently stir the mixture until thoroughly combined; the salmon will break up a little–do not over-mix or mix too hard or it will become a paste. Season the rillettes with salt and pepper. Serve cold with toasted baguette slices.
- Rillettes can be made 1 day in advance and covered and chilled until needed.
Notes
- For baguette toasts, slice about ½-inch thick on the bias, brush with olive oil, and bake at 375°F for 10 minutes until lightly toasted.
- Increase smoked salmon amount to 4–5 ounces to boost its flavor; adjust mayonnaise and lemon juice slightly to maintain moistness.
- Leftover rillettes can be used like tuna salad in sandwiches for lunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings; makes about 3 cups
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 21g | 42% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 164mg | 55% |
| Sodium | 313mg | 13% |
| Potassium | 263mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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