Salmon Rillettes Recipe
A sophisticated and creamy salmon rillettes recipe that combines gently poached fresh salmon with flavorful smoked salmon, fresh herbs, and a hint of lemon. This elegant spread is perfect for serving on toasted baguette slices as an appetizer or light snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 6 as an appetizer 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: French
- Diet: Low Salt
Ingredients
Scale
Salmon and Poaching Liquid
- 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
Rillettes Mixture
- 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, for serving
Instructions
- Infuse: Add 2 cups white wine, lemon peel, black peppercorns, fresh dill sprigs, and bay leaves to a large, deep skillet. Simmer gently over low heat for 10 minutes to infuse the wine with aromatic flavors.
- Poach: Add the fresh salmon pieces to the infused wine and simmer gently, stirring occasionally, for just over 2 minutes until the salmon is barely opaque on all sides. Remove the salmon from the pan, cover, and chill in the refrigerator for about an hour.
- Flake: After chilling, gently flake the salmon into a medium-sized bowl, taking care not to break it up too finely to retain texture.
- Mix: To the bowl with flaked salmon, add chopped smoked salmon, minced fresh dill, chopped chives, fresh lemon juice, sour cream, and season with salt and pepper. Stir gently until all ingredients are thoroughly combined to create a creamy mixture.
- Chill and Serve: Cover the rillettes mixture and chill for at least one hour to allow the flavors to meld. Serve chilled on toasted baguette slices as an elegant appetizer or snack.
Notes
- Use fresh, high-quality salmon for the best flavor and texture.
- Chilling the salmon after poaching is essential to help it firm up for easier flaking.
- You can adjust the amount of sour cream to your preference for creaminess.
- Additional fresh herbs like tarragon or parsley can be added to vary the flavor profile.
- Store leftovers covered in the refrigerator and consume within 2-3 days.
Keywords: salmon rillettes, smoked salmon spread, French appetizer, seafood rillettes, elegant appetizers, poached salmon recipe
Find it online: https://cheflenacooks.com/salmon-rillettes-recipe/
