Salmon Rillettes
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4.9
81 reviews
Excellent
Salmon Rillettes
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An elegant spread for your next party, these easy Salmon Rillettes hail from Eric Ripert's Le Bernardin restaurant in New York City. A combination of lightly poached fresh salmon and diced smoked salmon is the ultimate example of sophistication. Seafood lovers will flip for this starter.
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Ingredients
- 2 cups white wine
- 2 tablespoons minced shallots
- 1 pound fresh, skinned salmon fillet cut into 1-inch pieces
- 3 ounces smoked salmon diced
- 2 tablespoons thinly sliced chives
- 6 tablespoons mayonnaise
- 2 to 3 tablespoons fresh lemon juice
- Fine sea salt and freshly ground pepper
- Toasted baguette slices for serving
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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
- To make baguette toasts: slice a baguette into about ½-inch thick slices on the bias, arrange on a baking sheet, brush or spray with olive oil, and bake at 375 degrees F for about 10 minutes until lightly toasted.
- If you want more of a smoked salmon flavor in your rillettes, increase the amount of smoked salmon to 4 or 5 ounces. You may need to slightly increase the mayo and lemon juice if you do this.
- Eat leftover rillettes like you would tuna salad, in a sandwich for lunch!
- Adapted from Avec Eric
Nutrition Information
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Calories
287kcal
(14%)
Carbohydrates
1g
(0%)
Protein
21g
(42%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
14g
Monounsaturated Fat
2g
Cholesterol
164mg
(55%)
Sodium
313mg
(13%)
Potassium
263mg
(8%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
81 reviews
Excellent
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