1,395 easy and fully explained recipes, with 33,473 photos and 78 videos

Salmon rillettes

A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.

272K 48 4.2

Last modified on: March 26^th 2013

Keywords for this recipe:

For 6 people, you will need:

1 120 g smoked salmon
2 250 g fresh salmon
3 120 g butter
4 a little parsley
5 a little chives
6 1 lemon
7 2 tablespoons Herb olive oil
8 1 tablespoon fish fumet
9 salt
10 pepper
Total weight: 665 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
28 min.	2 hours	10 min.	2 hours 38 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 10 min.

Cook 250 g fresh salmon in a pan of salted simmering water (with the powdered fish fumet if desired).

Stage 2 - 2 min.

As soon as it becomes opaque, and therefore cooked, remove from pan and drain.

Stage 3 - 5 min.

Pick over salmon, keeping only flesh and break into flakes.

Set aside.

Stage 4 - 7 min.

Cut 120 g smoked salmon into fine strips, then cut these into small pieces. The pieces should be as small as possible.

Set aside.

Stage 5 - 5 min.

Put 120 g butter in a bowl, and mix with a fork until smooth.

Season, then mix again with fork.

Stage 6 - 3 min.

Add cooked salmon, mix with fork.

Stage 7 - 3 min.

Add diced smoked salmon, 1 lemon juice and 2 tablespoons Herb olive oil, mix with fork.

Stage 8 - 3 min.

Chop chives and parsley, add them and mix with fork.

Check seasoning.

Stage 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.

Remarks

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.

Keeping

1 or 2 days in the fridge, protected from air.

Source

From the Internet.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,770 Kcal or 7,411 Kj	79 gr	12 gr	156 gr
89 %	30 %	1 %	24 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
266 Kcal or 1,114 Kj	12 gr	2 gr	23 gr
13 %	5 %	<1 %	4 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
295 Kcal or 1,235 Kj	13 gr	2 gr	26 gr
15 %	5 %	<1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Fish, Milk

How much will it cost?

For 6 people : 10.36 €
Per person : 1.73 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Fresh salmon: You can check-out other recipes which use it, like for example: Pan-fried salmon with white cabbage, Salmon "en papillote" with small vegetables, Seafood feuillantines, Salmon and leek fondue tart, Salmon marinated like herring, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Nicholas's fish, Comtoise apple charlotte, How to cook rice in rice-cooker, Old style brioche, Beurre d'escargot, ... All
	Smoked salmon: You can check-out other recipes which use it, like for example: Spaghetti with smoked salmon, Smoked salmon sacristains, Salmon and spinach quiche, Crispy smoked salmon and herb rolls, Cucumber and salmon salad, ... All
	Herb olive oil: You can get more informations, or check-out other recipes which use it, for example: Fine multi-tomato tart, Vegetable tartare, Light herb sauce, Oven-roasted Sprouts, Little vegetable omelettes, ... All

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
316K4 2 hours 30 min. July 4^th 2018

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
601K 24.4 2 hours 34 min. June 26^th 2019

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3^rd 2020

How to cook pasta properly

Here is some advice for pasta that's properly cooked and doesn't stick.
1.1M4.4 22 min. July 18^th 2019

Chocolate eclairs

This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
286K 34.5 3 hours 52 min. February 6^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.