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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Rillettes in a jar

Salmon Rillettes

Posted by: Ari Laing

Homemade salmon rillettes is a decadent holiday appetizer or kickoff to a Feast of the Seven Fishes Christmas Eve meal. Poached salmon fillet and smoked salmon are mixed with softened butter, sour cream, lemon, capers, sautéed shallot, and fresh herbs. Chill in a fridge to help setup, then serve at room temperature spread on crackers, bread, or endive leaves. A luxurious first bite! GF

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Posted by: Ari Laing
Rillettes in a jar
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5 from 1 vote

Salmon Rillettes

Homemade salmon rillettes is a decadent holiday appetizer or kickoff to a Feast of the Seven Fishes Christmas Eve meal. Poached salmon fillet and smoked salmon are mixed with softened butter, sour cream, lemon, capers, sautéed shallot, and fresh herbs. Chill in a fridge to help setup, then serve spread on crackers, bread, or endive leaves. A luxurious first bite! GF
Prep Time15 mins
Cook Time10 mins
Chilling Time2 hrs
Total Time2 hrs 25 mins
Course: Appetizer, Hors D'oeuvres
Cuisine: French
Keyword: poached salmon, salmon appetizer, smoked salmon appetizer, what is rillettes
Servings: 6 servings
Calories: 218kcal
Author: Ari Laing

Equipment

  • Small saucepan
  • Medium mixing bowl
  • One medium or 2 small glass containers with tight fitting lid (or plastic wrap)

Ingredients

  • 8 oz (½ lb) salmon fillet skin removed
  • 2 medium shallots divided
  • 1 cup dry white wine
  • 3 cups water
  • 1 tsp whole black peppercorns
  • 1 lemon zested and juiced
  • 4 oz (¼ lb) smoked salmon roughly chopped
  • 4 Tbsp unsalted butter room temperature, divided
  • 2 Tbsp sour cream
  • 2 Tbsp chives thinly sliced
  • 2 Tbsp fresh dill or parsley
  • 1 Tbsp capers finely chopped
  • 1 Tbsp extra virgin olive oil
  • ¼ tsp sweet paprika

Instructions

  • Prepare the poaching liquid. Combine 1 cup white wine, 3 cups water, 1 halved, peeled shallot, and 1 tsp peppercorns in a medium saucepan. Zest the lemon, then reserve and set aside. Slice the lemon in half, squeeze the juice directly into the pan, then place lemons halve inside. Bring to a boil over high heat.
  • Poach the salmon. When boiling, add skinless salmon fillet to the poaching liquid. Cook for 10 minutes, or until fully cooked through. Gently remove the cooked salmon to a plate and discard the poaching liquid. Allow to cool slightly, then flake the salmon into small pieces.
  • Sauté the shallot. While the salmon is cooking, heat 1 Tbsp butter in a skillet over medium heat, no higher. Mince the remaining shallot, then add to the warm pan. Cook until softened and translucent, about 5 minutes, stirring often. Set aside.
  • Mix remaining ingredients. In a large mixing bowl, combine remaining 3 Tbsp butter, 2 Tbsp sour cream, chopped smoked salmon, 2 Tbsp chives, 2 Tbsp chopped dill, 1 Tbsp capers, 1 Tbsp olive oil, ¼ tsp sweet paprika, reserved lemon zest, and the cooked shallots. Use a spatula to gently combine.
  • Add cooled salmon. Add the poached salmon to the bowl, then stir to gently combine.
  • Chill the rillettes. Transfer the salmon rillettes to 1 or 2 glass containers, then seal with a tight fitting lid or wrap well with plastic wrap. Refrigerate for at least 2 hours to firm up.
  • To serve: Take out the fridge about 15-20 minutes before serving (easier to spread at room temperature), then serve on crackers, sliced baguette, or endive leaves.

Notes

  • Can be made in advance and stored in a fridge for up to 3 days.
  • If not using immediately, pour a bit of melted butter on top of the packed rillettes to help preserve flavor and lock in freshness before sealing.

Nutrition

Calories: 218kcal | Carbohydrates: 5g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 216mg | Potassium: 323mg | Fiber: 1g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!