4.9 from 81 votes
Salmon Rillettes
Salmon Rillettes features both poached fresh salmon and diced smoked salmon blended with lemon juice, mayonnaise, and chives to create a moist, spreadable pâté-like mixture. The gentle poaching and balance of fresh and smoked fish deliver a delicate flavor and creamy texture, traditionally served chilled on toasted baguette slices for appetizers or light meals.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
6
servings; makes about 3 cups
Calories:
287 kcal
Course:
Appetizer, Snacks
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings; makes about 3 cups
Amount Per Serving
Calories 287
% 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.