I’m a big fan of duck rillettes, but recently I decided to try a lighter twist by making salmon rillettes using salmon end cuts and smoked salmon. This easy salmon rillettes recipe requires no advanced cooking skills, making it perfect even for beginners.
Salmon Rillettes
Enjoy your salmon rillettes on toast, crackers, or fresh baguette — perfect for appetizers, brunch, or wine and cheese nights.
Servings: 3
Ingredients
- 60 gm Salmon
- 40 gm Smoked salmon
- 1 tbsp Finely chopped shallots
- 200 gm Butter
- 1 tbsp Snipped chives or spring onion or dill
- 2 tbsp Japanese mayonnaise
- 2 tbsp Crème fraîche
- 1/4 tsp Coarse black pepper
- 1/4 tsp Smoked paprika See notes
Instructions
- Place the salmon on parchment paper and grill at 100 °C for 15–20 minutes. Adjust the time based on the thickness of the salmon. The goal is to cook the salmon through without browning it like a typical grilled fillet.
- Once cooked, let the salmon cool. Flake it gently once it is cool enough to handle. You may notice some white substance on the surface (albumin, a common salmon protein) – scrape it off with a spoon. Discard any brown flesh if present.
- Chop the smoked salmon into small pieces and set aside.
- In a pan over low heat, melt the butter and sauté the chopped shallots until translucent. Remove from heat and let cool.
- In a bowl, mix together the flaked salmon, chopped smoked salmon, cooled shallots, chives, Japanese mayonnaise, Crème fraîche, black pepper, and smoked paprika until well combined.
- Transfer the mixture into a jar and press down with a spoon to eliminate gaps. Cover the surface firmly with cling wrap and refrigerate for at least 2 hours to allow the flavours to meld.
- Serve with toast or crackers.
Notes
- I recommend to use La Chinata Smoked Paprika Powder (Sweet). It gives the rillettes a more intense smoky flavour.
- Storage: Short shelf life. Store in the coldest part of the fridge (around 4°C) and consume within 5–7 days.
