Salmon Rillettes

Serve these simple, but decadent salmon rillettes with some fresh bread or crackers as a tasty French-inspired appetizer
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
179
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
9g
13%
Saturated Fat
4g
17%
Cholesterol
41mg
14%
Carbohydrate, by difference
9g
7%
Protein
16g
35%
Vitamin A, RAE
25µg
4%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
28mg
3%
Choline, total
44mg
10%
Folate, total
20µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
21mg
7%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
154mg
22%
Selenium, Se
20µg
36%
Sodium, Na
319mg
21%
Water
45g
2%
Zinc, Zn
2mg
25%

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.