Honey Mustard Salmon Rillettes
Published July 22, 2024
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2scallions
- 1lemon
- ½cup white wine or white vermouth
- Salt and freshly ground black pepper
- 1(6- to 8-ounce) fresh or thawed frozen salmon fillet (see Tip)
- 2tablespoons unsalted butter, softened
- 1small shallot, minced (about 1 tablespoon), rinsed and patted dry
- ¼cup mayonnaise
- 2tablespoons grainy Dijon mustard
- ½teaspoon honey
- 1tablespoon capers, rinsed, patted dry and finely chopped if large
- 4ounces smoked salmon, cut into thin strips or small squares (see Tip)
- 2tablespoons minced fresh dill, plus more for serving
- 1tablespoon minced fresh cilantro, plus more serving
- Sliced baguette, chips, cucumbers or pickled beets, or a combination, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
259 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 12 grams protein; 381 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Trim the scallions, then mince the white and light green parts and set aside. Toss the dark green parts into a medium saucepan, add a thin slice of lemon, the wine, ½ cup water and a pinch of salt and bring to a boil.
- Step 2
Drop in the salmon and add more water to just cover if needed. Adjust the heat so that the liquid just simmers and cook until a paring knife inserted in the salmon feels warm, about 5 minutes. Remove the pan from the heat, cover and set aside for 10 minutes.
- Step 3
Transfer the salmon to a plate; discard everything else in the saucepan. If desired, remove and discard the salmon skin. Refrigerate for at least 20 minutes or for up to 1 day, covered when it has cooled.
- Step 4
Using a flexible spatula and working in a medium bowl, beat the butter until it’s spreadable. Zest the lemon over the butter, squeeze in the juice from half the lemon and add the shallot, the reserved minced scallions, a pinch of salt and a few grinds of pepper. Mix thoroughly, then stir in the mayonnaise, mustard, honey, capers, a few drops of lemon juice and some pepper. Stir in the smoked salmon.
- Step 5
Remove the poached salmon from the fridge, cut into bite-size pieces and gently stir into the smoked salmon mixture — even if you’re extremely gentle, the salmon will flake and flatten; go with it. Fold in the dill and cilantro, then taste for salt, pepper and lemon juice.
- Step 6
You can serve the rillettes now, but the flavor and texture are better if you pack them into a sealed container and refrigerate for at least 6 hours. Serve with sliced baguette, chips, cucumbers or pickled beets or a combination and the minced herbs for sprinkling over each serving. The rillettes will keep tightly covered in the refrigerator for up to 4 days.
Tips
- This dish doesn’t need to be made with the most expensive salmon, smoked or fresh. If you can find cheaper smoked salmon bits or thick-cut smoked salmon, get them. They’re sometimes cut from the end of the salmon fillet so they’re a little saltier. Taste before you add any more salt to the rillettes.
- Miso Salmon Rillettes: Omit the mayonnaise, mustard, honey, capers and dill. Use the same amounts of fresh and smoked salmon and cook the fresh salmon as above. Beat 3 tablespoons softened butter until spreadable. Mix in 3 tablespoons white miso, grate in the zest of the lemon, squeeze in the juice from half of it and add the minced shallot and scallions. Season with a pinch of salt and a little pepper. Mix thoroughly, then stir in both salmons, 3 tablespoons minced mixed herbs (or use cilantro) and a squirt of Sriracha. Taste for salt, pepper and Sriracha.
Private Notes
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Cooking Notes
joyce
I wonder how canned salmon would work. Would skipping the first step seriously impact the flavor? We order delicious sockeye from Ketchikan,so the flavor and freshness wouldn’t be an issue.
Kathleen
Well, since so far we're all just wondering about this and making a plan because it sounds amazing, and because it's full on tomato season here in Maine, and I'm thinking of making this more of an entrée by spreading it on the baguette and layering on slices of fresh tomato. Maybe some super thinly sliced cucumbers? Arugula? A side of fresh corn on the cob? Winking at tradition is what it's all about!
KC
I do something similar, but I grill the salmon - 3-4 minutes per side with cover closed. Grill gives a smokiness, as will some smoked paprika - you don't need any smoked salmon. I prefer cream cheese to mayo.
Kristy
omg, this is one of the best dishes ever. I totally cheated and used canned sockeye. It was amazing!
Tucsonbabe
Push the paring knife into the salmon, remove and test temperature. You can test the temperature of the knife with your finger or better still, carefully touch your lower lip with the knife. If it feels warm, the salmon is done.
Idoknowbeans
Can anyone identify the brown bread squares and light-colored wafers in the photo with the rillettes?
Justbarb
Am curious too! Both add interesting texture and color.
Chef Carlos
Dorie Greenspan is the queen of salmon rillettes. This recipe is a little more summery than her one in Around My French Table. Easy and delicious appetizer guaranteed to elicit wows whenever they’re served. Use French mustard not the fake stuff from Kroger’s
LK
any reason why you couldn't use leftover salmon from dinner the night before?
Linda
I didn't actually make it but I want to know whether to use hot or cold smoked salmon.
Cat
Can I make this without the butter? I would like to make this dairy free. Thanks.
KGmom
Is this meant to be made with cold smoked salmon or hot smoked salmon?
NoFoLaura
My exact question. @nytcooking, can you weigh in?
Sweetkitty
My question as well!
Karen H
I also used canned salmon, because..... lazy. Definitely ended up with extra-fancy tuna salad, but that was pretty much what I was hoping for. Great with some lettuce on a soft roll. Summer "cooking" at its best.
Kristy
omg, this is one of the best dishes ever. I totally cheated and used canned sockeye. It was amazing!
Kathleen
Well, since so far we're all just wondering about this and making a plan because it sounds amazing, and because it's full on tomato season here in Maine, and I'm thinking of making this more of an entrée by spreading it on the baguette and layering on slices of fresh tomato. Maybe some super thinly sliced cucumbers? Arugula? A side of fresh corn on the cob? Winking at tradition is what it's all about!
Kathy Millard
Followed carefully the many, many steps having bought all the ingredients. Somehow with the cacaphony of flavors, the salmon got lost. It seemed too creamy, too mixed without a strong individual taste. The only change I made was swapping sour cream for mayo. Where did I go wrong?
erica
What does this mean? “…cook until a paring knife inserted in the salmon feels warm…’ ?!
David
I agree—this wording seems really ambiguous/unhelpful. I’m hoping the writer will chime in to clarify.
Tucsonbabe
Push the paring knife into the salmon, remove and test temperature. You can test the temperature of the knife with your finger or better still, carefully touch your lower lip with the knife. If it feels warm, the salmon is done.
diorellish
I've made this from a David Lebovitz recipe that was similar, but he used butter and evoo, It was delish... but I'm a mayo junkie so I'll definitely try this one too.
Madeline
I have been bequeathed a large amount of cold-smoked salmon and wonder how this would be with ALL smoked. Thoughts from folks who have made it? Suggested adjustments to balance the smokiness and saltiness?
joyce
I wonder how canned salmon would work. Would skipping the first step seriously impact the flavor? We order delicious sockeye from Ketchikan,so the flavor and freshness wouldn’t be an issue.
diorellish
I was wondering the same thing. I think the flavor profile would be sort of like a really deluxe tuna salad.
KC
I do something similar, but I grill the salmon - 3-4 minutes per side with cover closed. Grill gives a smokiness, as will some smoked paprika - you don't need any smoked salmon. I prefer cream cheese to mayo.
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