Rillettes de Saumon

Name: Rillettes de Saumon
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: French
Ingredients: 250 g fresh salmon fillet, skinned; 150 ml white wine or water, for poaching; 1 Bay leaves; 100 g smoked salmon, finely chopped; 100 g Crème fraîche; 30 g soft butter; 1 small shallot, very finely chopped; ½ Lemon, zested and juiced; 2 tbsp chives or dill, snipped; salt and black pepper

Poached and smoked salmon forked together with crème fraîche, lemon and chives: the easiest, most elegant apéro spread.

French · Snacks & street food · prep 15 min · cook 10 min · waiting 1 h · serves 6 · Gluten-free, Nut-free, Pescatarian, Keto, Low-carb

🔥 Cook it in the app: timers, scaling and shopping list

Ingredients

250 g fresh salmon fillet, skinned
150 ml white wine or water, for poaching
1 Bay leaves
100 g smoked salmon, finely chopped
100 g Crème fraîche
30 g soft butter
1 small shallot, very finely chopped
½ Lemon, zested and juiced
2 tbsp chives or dill, snipped
salt and black pepper

Method

Put the salmon in a small pan with the wine, bay and enough water to just cover. Bring to a bare simmer and poach for 5–6 min, until just opaque. Lift out and cool completely.
Beat the crème fraîche and butter together until smooth.
Flake the poached salmon into a bowl and fold in the smoked salmon, crème fraîche mix, shallot, lemon zest and juice and herbs. Keep it chunky. Season.
Pack into a jar or small dishes and chill for at least 1 hour. Serve with toast, crackers or cucumber slices.

Tips

Keeps for 2 days in the fridge; cover the surface to stop it drying out.
Hot-smoked trout or mackerel make a great swap for the smoked salmon.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Serious Eats Great British Chefs

Open Rillettes de Saumon in Nouns Cooking