Salmon Rillettes
Recipe type: Appetizer
Makes 3 half-pints rillettes.
  • 1 small fillet red salmon, boned and skinned
  • 5 tablespoons unsalted butter
  • 1 tablespoon pure olive oil
  • 11⁄2 tablespoons lemon juice
  • 1⁄2 shallot, minced finely
  • 1 tablespoon chopped flat-leaf parsley
  • 2 teaspoons chopped tarragon
  • 2 tablespoons chopped chi ves
  • 1⁄2 pound hot-smoked (kippered) salmon, flaked
  • Salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 small french baguette, sliced and toasted
  1. Rinse the fish and pat dry.
  2. Fill a medium saucepan with enough water to come up about 2 inches. You can add aromatics such as herbs or wine to the water if you desire. Bring the liquid up to a boil then reduce it to a simmer. Poach the salmon in the liquid until fully cooked 5 to 7 minutes. Remove from the liquid and set aside.
  3. In a medium mixing bowl, stir together the butter and the oil until smooth. Stir in the lemon juice, shallot, parsley, tarragon, and chives. Add in the smoked salmon.
  4. Flake the poached salmon over the mixture, and then fold the pieces of salmon into the rillette mixture along with a pinch of salt and pepper.
  5. Scoop the mixture into 3 half-pint glass canning jars or other serving containers and pour a medium thick layer of the melted butter over the rillettes creating a sealed cap. You may place herbs on top as a decorative touch. Chill the rillettes for at least an hour. Return to room temperature before serving. Serve with french bread toast points.
Recipe by Within The Wild at