Salmon rillettes (Slideshow version)

Salmon rillettes : Photo of step #26

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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