Salmon rillettes (Slideshow version)
Stage 9/9 : 2 hours
Fill one or more small terrines, cover with plastic film
and refrigerate 2 hours or overnight.
Serve as a starter with toasted bread.
If you prefer a stronger flavour, you can add a half teaspoon of powdered fish fumet when cooking the salmon.
And to drink?
A good dry white wine.
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