Salmon Rillettes Recipe

Introduction

Salmon rillettes are a luxurious, creamy spread perfect for appetizers or light meals. This recipe combines fresh and smoked salmon with fresh herbs and citrus, offering a delicate, flavorful treat that pairs beautifully with toasted baguette slices.

Ingredients

• 1 pound fresh salmon, skinned and cut into 1-inch pieces
• 4 ounces smoked salmon, chopped
• 2 cups white wine
• Peel of 1 lemon
• 2 teaspoons black peppercorns
• 2 sprigs fresh dill
• 2 bay leaves
• 1 teaspoon minced fresh dill
• 1 teaspoon chopped chives
• 1 tablespoon fresh lemon juice
• ⅓ cup sour cream
• Salt and pepper, to taste
• Baguette, sliced and toasted

Instructions

1. Step 1: In a large, deep skillet, combine the white wine, lemon peel, black peppercorns, fresh dill sprigs, and bay leaves. Simmer over low heat for 10 minutes to infuse the wine with the aromatics.
2. Step 2: Add the fresh salmon pieces to the infused wine. Simmer gently for just over 2 minutes, stirring occasionally, until the salmon turns barely opaque. Remove the salmon from the pan, cover, and chill for about an hour.
3. Step 3: Once chilled, gently flake the salmon into a medium bowl.
4. Step 4: Add the smoked salmon, minced fresh dill, chopped chives, lemon juice, sour cream, and salt and pepper to the flaked salmon. Mix everything gently until combined.
5. Step 5: Cover and chill the mixture for at least one hour to allow the flavors to meld. Serve chilled on toasted baguette slices.

Tips & Variations

• Use a dry white wine like Sauvignon Blanc for a bright, crisp flavor. If you prefer a non-alcoholic version, substitute with white grape juice and a splash of vinegar.
• For extra richness, stir in a small amount of softened butter or cream cheese.
• Garnish with additional fresh dill or a few capers for a tangy contrast.

Storage

Store salmon rillettes in an airtight container in the refrigerator for up to 3 days. When ready to serve, bring to room temperature for about 15 minutes to soften the texture. Avoid freezing, as it can affect the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but ensure it is fully thawed and patted dry before cooking to maintain the best texture and avoid excess moisture in the rillettes.

How long can I keep the rillettes after making them?

Keep the rillettes refrigerated and consume within 3 days for optimal freshness and safety.

Salmon Rillettes Recipe

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★★★★★

4.8 from 120 reviews

Salmon Rillettes is a luxurious, creamy spread made from poached fresh salmon and smoked salmon, infused with delicate herbs and lemon. This elegant appetizer is perfect for serving on toasted baguette slices, delivering rich flavors and a smooth texture that’s ideal for entertaining or special gatherings.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: French
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon Rillettes

• 1 pound fresh salmon, skinned and cut into 1-inch pieces
• 4 ounces smoked salmon, chopped
• 2 tablespoons minced fresh dill
• 1 teaspoon chopped chives
• 1 tablespoon fresh lemon juice
• ⅓ cup sour cream
• Salt and pepper, to taste

Infusion & Poaching Liquid

• 2 cups white wine
• Peel of 1 lemon
• 2 teaspoons black peppercorns
• 2 sprigs fresh dill
• 2 bay leaves

To Serve

• Baguette, sliced and toasted

Instructions

1. Infuse: In a large, deep skillet, combine 2 cups of white wine with the lemon peel, black peppercorns, fresh dill sprigs, and bay leaves. Simmer over low heat for 10 minutes to allow the wine to absorb the aromatic flavors.
2. Poach: Add the fresh salmon pieces to the infused wine. Simmer gently for just over 2 minutes, stirring occasionally, until the salmon turns opaque on all sides. Remove the salmon from the liquid, cover it, and chill in the refrigerator for about an hour to cool completely.
3. Flake: Once chilled, gently flake the cooked salmon into a medium bowl, breaking it into small, flaky pieces while maintaining some texture.
4. Mix: Add the chopped smoked salmon, minced fresh dill, chopped chives, lemon juice, sour cream, and salt and pepper to the flaked salmon. Mix everything together thoroughly until well combined and creamy.
5. Chill: Cover the salmon mixture and refrigerate for at least one hour to meld the flavors and allow the rillettes to firm up slightly.
6. Serve: Spread the chilled salmon rillettes generously onto toasted baguette slices and serve as an elegant appetizer or snack.

Notes

• Ensure not to overcook the salmon during poaching to keep it tender and moist.
• Using both fresh and smoked salmon creates a complex flavor profile.
• The sour cream adds creaminess, but you can substitute with crème fraîche for a richer taste.
• For added texture, finely chopped capers or shallots can be incorporated.
• Salmon rillettes can be prepared a day in advance and kept covered in the refrigerator.

Keywords: Salmon Rillettes, Salmon Spread, French Appetizer, Poached Salmon, Smoked Salmon Spread, Easy Salmon Recipe, Elegant Appetizer