Salmon Rillettes
User Reviews
5
Salmon Rillettes
Description
This recipe poaches fresh salmon gently to preserve moisture, then combines it with smoked salmon, a mix of butter, sour cream or crème fraîche, lemon juice, zest, and minced chives. The ingredients are mashed with a fork to maintain a coarse consistency, creating a spread that is creamy but still has texture.
Horseradish adds a subtle heat and tang, balanced with seasoning of salt and pepper. The rillettes are chilled before serving to allow flavors to meld and the texture to firm slightly. The topping of pickled mustard seeds or trout caviar adds bursts of acidity and contrast when served.
Stored packed tightly in jars with melted butter spread over the surface, the rillettes keep well refrigerated for up to two weeks and may also be frozen for longer storage. This makes them suitable for preparing ahead of time for entertaining or casual meals.
Ingredients
- 1/2 pound salmon skin and bones removed, or trout, fresh
- 1/2 pound smoked salmon skin and bones removed, or trout
- 1/4 cup sour cream or creme fraiche
- 2 tablespoons lemon juice
- 3 butter at room temperature, unsalted, to 5 tablespoons
- lemon finely grated zest
- 3 tablespoons chives minced; or parsley
- horseradish or to taste, prepared, about 1 tablespoon
- salt to taste
- black pepper to taste
- pickled mustard seeds optional, or trout caviar
Instructions
- Bring about a quart of water to a boil. Salt it well. You can add some flavorings if you want, such as bay leaves, herbs or onions, but I rarely do. Slip the fresh salmon into the water and turn off the heat. Cover the pot and let this sit for 15 minutes or so. Remove the salmon and when it is cool enough to handle, flake it into a large bowl.
- Break up the smoked salmon and add that to the bowl, along with the sour cream, 3 tablespoons of butter, lemon juice, lemon zest and chives. Use a heavy fork to mash everything together. You want a rough spread, not a smooth pate. Add the remaining 2 tablespoons of butter if the rillettes look dry.
- Add salt, pepper and horseradish to taste. cover the rillettes with plastic wrap and set in the fridge for an hour or so before serving. Spoon over some pickled mustard seeds or caviar when you serve.
Notes
- Pack the rillettes tightly into jars to minimize air pockets, which helps preserve freshness.
- Cover the rillettes surface with melted butter before sealing and storing in the refrigerator to extend shelf life up to two weeks.
- The mixture can be frozen for several months if needed.
- Serve chilled with pickled mustard seeds or trout caviar for added texture and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 241mg | 10% |
| Potassium | 199mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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