Easy Salmon Rillettes Recipe
A classic French spread combining tender poached salmon with flavorful smoked salmon, fresh herbs, and a creamy lemon dressing. Perfect as an appetizer or light snack.
Ingredients
- 200 g fresh salmon fillet skin on or off
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 100 g smoked salmon finely diced or shredded
- 1 medium shallot finely minced
- 2 tbsp fresh chives chopped
- 0.5 cup mayonnaise full-fat preferred
- 1 tbsp fresh lemon juice or more to taste
Instructions
- Gently poach the fresh salmon: Place salmon fillet in a shallow pan with just enough water or vegetable broth to cover. Bring to a gentle simmer, then reduce heat, cover, and cook for 8-10 minutes, or until cooked through. Remove from liquid and let cool completely.
- Flake the poached salmon: Once cooled, flake the poached salmon into a medium bowl, removing any skin or bones.
- Prepare other ingredients: Finely mince the shallot and chop the chives, reserving a small amount for garnish. Finely dice or shred the smoked salmon.
- Mix rillettes: In the bowl with the flaked poached salmon, add the minced shallots, diced smoked salmon, chopped chives (reserving some for garnish), mayonnaise, and fresh lemon juice.
- Combine gently: Stir all ingredients together gently until well combined. Be careful not to mash too much; you want some texture.
- Adjust seasoning: Taste and adjust seasoning with salt, pepper, or more lemon juice if needed.
- Chill and serve: Cover the bowl and chill in the refrigerator for at least 1 hour to allow the flavors to meld. Serve chilled, garnished with reserved chives, alongside crusty bread, crackers, or vegetable sticks.
Notes
For best results, chill rillettes for at least 1 hour before serving to allow flavors to meld. Garnish with extra chives or a sprig of dill. Serve with crusty baguette slices, crackers, or cucumber for a gluten-free option. You can adjust the amount of mayonnaise to your preferred creaminess.