Salmon Rillettes

Serve these simple, but decadent salmon rillettes with some fresh bread or crackers as a tasty French-inspired appetizer
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Salmon Rillettes

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Salmon rillettes sound so fancy, but are incredibly easy to make, and taste wonderfully rich and indulgent.

This recipe is courtesy of David Lebovitz.

6
Servings
175
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8  Ounces  piece of salmon, bones removed
  • Salt
  • 5  Tablespoons  unsalted butter, at room temperature
  • 1  Tablespoon  olive oil
  • 1 1/2  Tablespoon  lemon juice
  • 2  Tablespoons  chopped chives
  • 4  Ounces  smoked salmon, cut into thin strips, then cut into ½-inch pieces
  • 1/4  Teaspoon  chili powder or smoked paprika
  • Freshly ground black pepper

Directions

Season the salmon lightly on both sides with salt.  Steam salmon in a steamer basket until just cooked, about 8 minutes. Once cooked, remove from the heat and let cool.

In a medium-sized bowl, mash together the butter and olive oil with a fork until very smooth.

Stir the lemon juice, chopped chives, and smoked salmon into the butter and olive oil until well combined.

Remove the skin from the cooked salmon, and flake the salmon over the other ingredients. Sprinkle the chili powder on top, and fold everything together. Taste, and adjust seasoning as desired.

Scrape into a serving dish, cover, and chill for at least 2 hours. Let come to room temperature before serving.

Nutritional Facts

Total Fat
11g
16%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
26mg
9%
Carbohydrate, by difference
8g
6%
Protein
12g
26%
Vitamin A, RAE
26µg
4%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
21mg
2%
Choline, total
37mg
9%
Fiber, total dietary
1g
4%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
43mg
13%
Niacin
4mg
29%
Phosphorus, P
162mg
23%
Selenium, Se
16µg
29%
Sodium, Na
239mg
16%
Water
43g
2%
Zinc, Zn
1mg
13%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.