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 g salmon
- 60 g smoked salmon
- 1 shallot finely chopped
- 1 garlic minced
- 20 g butter
- 1 tbsp Japanese mayonnaise
- 1 tbsp crème fraîche
- 1/4 tsp coarse black pepper
- 1/4 tsp smoked paprika See notes
- smoked salt optional
- 1 tbsp Snipped chives optional
Instructions
- Place the salmon on parchment paper and grill at 100 °C for 15 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 and garlic until the shallots are translucent. Remove from heat and let cool.
- In a bowl, combine the flaked salmon, chopped smoked salmon, cooled shallots and garlic, and chives.
- Add the Japanese mayonnaise, black pepper, smoked paprika, and smoked salt. Mix 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.