Salmon Rillettes

Really great salmon spread recipe, adapted from two sites of two Chefs: David Lebovitz and Alexey Onegin (Russian). I omited green part – chives or parsley for more creamy taste.

Salmon Rillettes

4 oz fresh salmon fillet, boned, skinned
4 oz smoked salmon
1 tbsp lemon juice
1/3 cup plain yogurt or havy cream
2 tbsp butter
1/4 cup finely chopped shallots
1 tbsp cognac or brandy

Heat butter in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes.

Sea salt and freshly ground black pepper to taste
Steam fresh salmon, approximately 8 minutes. Place on paper towel. Set aside. Cool.

Coarsely chop smoked salmon. Place in mixing bowl. Combine with lemon juice, yogurt or cream, shallots, cognac or brandy, salt and pepper. Flake steamed salmon. Fold into smoked salmon mixture. Divide into ramekins. Chill two hours.

Salmon Rillettes
Salmon Rillettes

2 Responses to “Salmon Rillettes”

  1. […] Salmon rillette Tiramisu Yule log Lemon curd shells Mocktail: Roy Rogers Mocktail: Baby Bellini Mocktail: Shirley Temple […]

  2. […] Year Day with great new version of salmon rillette. Great with toasts, mini pancakes and pumpernickel. Chopped, not blended, with great texture. […]

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