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Salmon Rillettes

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.

Prep Time
15 mins
Cook Time
15 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 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.