Melt-In-Your-Mouth, Buttery Salmon Rillettes
This salmon rillettes is rich, creamy, and deeply flavorful. Fresh and smoked salmon come together with butter, sour cream, capers, and herbs for a spread that feels straight out of a French bistro. A beautiful appetizer for holidays, dinner parties, or festive gatherings.
Servings: 6 servings
Calories: 218kcal
Equipment
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 medium 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 one or two 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
- Make ahead: Prepare and refrigerate for up to 3 days.
- Storage tip: If not serving immediately, pour a thin layer of melted butter over the packed rillettes before sealing to help preserve freshness.
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
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