![Shrimp in Green Mole](https://static01.nyt.com/images/2016/01/06/dining/06MARTHA/06MARTHA-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Salmon Rillettes
![Salmon Rillettes](https://static01.nyt.com/images/2014/12/06/science/11recipehealth/11recipehealth-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 20 to 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 16-ounce salmon fillet, bones removed
- Salt and freshly ground pepper
- 5ounces smoked salmon, cut into thin strips, then into ¼-inch pieces
- 1tablespoon unsalted butter, at room temperature
- 1tablespoon extra virgin olive oil
- 4tablespoons plain Greek yogurt
- 1tablespoon crème fraîche (or omit and use 5 tablespoons yogurt)
- 11-2 to 2 tablespoons fresh lemon juice
- 2tablespoons chopped chives
Preparation
- Step 1
Lightly oil a steamer basket. Season salmon with salt and pepper and place in steamer basket over 1 inch of boiling water. Cover and steam 5 to 8 minutes, depending on thickness of the salmon. It should be just cooked through and easy to flake apart, but moist. Remove from heat and allow to cool.
- Step 2
Using a fork or a whisk, cream butter and olive oil together until mixture is smooth and emulsified.
- Step 3
Flake salmon into a medium-size bowl and add smoked salmon. Using a fork, mash the two together until well combined and salmon has broken down like canned tuna. Add butter and olive oil, yogurt and crème fraîche and work together with a fork until well combined. Add lemon juice to taste and the chives, and mix together well. Add pepper and mix together. Chill for 1 to 2 hours. Allow to come to room temperature before serving.
- Step 4
Either spoon onto endive leaves or other vegetables, or serve with toasted bread or crackers.
- Advance preparation: The rillettes will keep for 2 days in the refrigerator and can be frozen.
Private Notes
Cooking Notes
The perfect way to jazz up your appetizer offerings!
Every single guest asked for this recipe - simple but impressive that it is. It also keeps well for several days.
Just my opinion, but I think this is a waste of good smoked salmon. When you mix everything together, you get just a smoked fish spread; the lovely salmon flavor diminishes. I made a test "batch" of a few tablespoons, then opted just to serve the smoked salmon on its own. I put a tiny amount of the creme fraiche on endive, then topped it with chopped smoked salmon, capers, chives, and a few salmon roe. Tasted great! (I will eat the steamed salmon with some aioli.)
Pretty easy for a rave appetizer! I used a big 12 oz chunk of smoked salmon, and about 4 oz of steamed frozen Alaskan sockeye. I think a bit of Un-smoked takes an edge off. Served it on cucumber slices for the crisp contrast, got raves. ( snuck a little aside for us).
Tasty with what was available: dill, canned salmon, and scallion tops, all else as written.
The recipe mentions that this can be frozen, but I'm skeptical that the texture will remain the same after thawing. Has anyone tried this? How did it turn out? Thanks!
Just my opinion, but I think this is a waste of good smoked salmon. When you mix everything together, you get just a smoked fish spread; the lovely salmon flavor diminishes. I made a test "batch" of a few tablespoons, then opted just to serve the smoked salmon on its own. I put a tiny amount of the creme fraiche on endive, then topped it with chopped smoked salmon, capers, chives, and a few salmon roe. Tasted great! (I will eat the steamed salmon with some aioli.)
The perfect way to jazz up your appetizer offerings!
Every single guest asked for this recipe - simple but impressive that it is. It also keeps well for several days.
Advertisement