Salmon Rillettes

Name: Salmon Rillettes
Total time: 20 min
Yield: 1 3/4 cups, serving 8 generously
Cuisine: french
Ingredients: 1 6-ounce salmon fillet, bones removed; Salt and freshly ground pepper; 5 ounces smoked salmon, cut into thin strips, then into 1/4-inch pieces; 1 tablespoon unsalted butter, at room temperature; 1 tablespoon extra virgin olive oil; 4 tablespoons plain Greek yogurt; 1 tablespoon crème fraîche (or omit and use 5 tablespoons yogurt); 1 1-2 to 2 tablespoons fresh lemon juice; 2 tablespoons chopped chives

By Martha Rose Shulman

Total Time: 20 to 30 minutes
Rating: 4(208)
Comments: Read comments

A light but rich tasting spread made with fresh and smoked salmon. This is my adaptation of David Lebovitz’s adaptation of Susan Loomis’s salmon rillettes, a recipe that I have been wanting to make for years. A more buttery version is in Susan Loomis’s wonderful book “Cooking at Home on Rue Tatin,” and on David Lebovitz’s eponymous website. David uses a mixture of steamed fresh salmon and smoked salmon, and I have followed suit, changing the proportions slightly. I used much less butter – 1 tablespoon, and a tablespoon each of olive oil and crème fraîche, as well as some Greek yogurt, and I still came up with a mixture that I can call rillettes. You can serve the spread with sliced bread or crackers, spoon onto endive leaves, cucumber rounds or squares of red and green pepper, or use as a filling for miniature bell peppers. You can also substitute these salmon rillettes for the smoked trout rillettes in the recipe for “Lentils With Smoked Trout Rillettes” from earlier this week. As always, use a fork, not a food processor, to make this.

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Ingredients

Yield:1¾ cups, serving 8 generously

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

Ingredient Substitution Guide

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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.

Tip

Advance preparation: The rillettes will keep for 2 days in the refrigerator and can be frozen.

Ratings

4 out of 5

208 user ratings

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Comments

CynthiaPDX7 years ago

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.

Marty7 years ago

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.)

Jean5 months ago

Omitted the creme fraiche & used the yogurt instead as suggested. Good dish & makes a lot!

wow3 years ago

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).

Gaily Tucson4 years ago

Tasty with what was available: dill, canned salmon, and scallion tops, all else as written.

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