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5.0 from 24 votes

Salmon Rillettes

The very best rillettes are a combination of fresh and smoked salmon or trout; this gives the spread a more interesting flavor. If you're lacking one or the other, it's no sin to buy some salmon or trout to make this recipe -- but most salmon and trout anglers I know have a ready supply of both fresh and smoked fish on hand.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 people
Calories: 91 kcal
Course: Appetizer , Snacks
Cuisine: French

Ingredients

  • 1/2 pound fresh salmon or trout, skin and bones removed
  • 1/2 pound smoked salmon or trout, skin and bones removed
  • 1/4 cup Sour cream or creme fraiche
  • 2 tablespoons lemon juice
  • 3 to 5 tablespoons unsalted butter, at room temperature
  • Finely grated zest of a lemon
  • 3 tablespoons Minced chives or parsley
  • About 1 tablespoon prepared horseradish, or to taste
  • salt and black pepper to taste
  • Pickled mustard seeds or trout caviar (optional)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

  • Once made, pack the rillettes tightly into jars; try to get as many air pockets out as you can. Once packed, melt some butter over the top of the rillettes, cover and store in the fridge. It will keep for at least a week this way, and up to 2 weeks if you keep resealing the butter cap between each use. You can also freeze the finished rillettes for several months.

Nutrition Information

Calories 91kcal (5%) Carbohydrates 1g (0%) Protein 11g (22%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 27mg (9%) Sodium 241mg (10%) Potassium 199mg (6%) Sugar 1g (2%) Vitamin A 139IU (3%) Vitamin C 2mg (2%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 91

% 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.