Salmon rillettes


Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
235,7214.4/5 for 28 ratings
Grade this recipe:

Last modified on: March 26th 2013

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
28 min.2 hours10 min.2 hours 38 min.
Keeping: 1 or 2 days in the fridge, protected from air.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Salmon rillettes : Photo of step #1
Cook 250 g fresh salmon in a pan of salted simmering water (with the powdered fish fumet if desired).

Stage 2 - 2 min.
Salmon rillettes : Photo of step #2
As soon as it becomes opaque, and therefore cooked, remove from pan and drain.

Stage 3 - 5 min.
Salmon rillettes : Photo of step #3
Pick over salmon, keeping only flesh and break into flakes.

Set aside.

Stage 4 - 7 min.
Salmon rillettes : Photo of step #4
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.
Salmon rillettes : Photo of step #5
Put 120 g butter in a bowl, and mix with a fork until smooth.

Season, then mix again with fork.

Stage 6 - 3 min.
Salmon rillettes : Photo of step #6
Add cooked salmon, mix with fork.

Stage 7 - 3 min.
Salmon rillettes : Photo of step #7
Add diced smoked salmon, 1 lemon juice and 2 tablespoons Herb olive oil, mix with fork.

Stage 8 - 3 min.
Salmon rillettes : Photo of step #8
Chop chives and parsley, add them and mix with fork.

Check seasoning.

Stage 9 - 2 hours
Salmon rillettes : Photo of step #9
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,770 Kcal or 7,411 Kj79 gr12 gr156 gr
89 %30 %1 %24 %
Per 100 g
Energetic valueProteins CarbohydratesFats
266 Kcal or 1,114 Kj12 gr2 gr23 gr
13 %5 %<1 %4 %
Per person
Energetic valueProteins CarbohydratesFats
295 Kcal or 1,235 Kj13 gr2 gr26 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).

How much will it cost?

Note : These prices are only approximate

Change currency:

And to drink?: A good dry white wine.

Source

From the Internet.

More recipes?

This recipe uses (among others)
Fresh salmonFresh salmon: You can check-out other recipes which use it, like for example: Pan-fried salmon with white cabbage, Salmon and Spinach Gratin, Salmon with sorrel, Salmon "en papillote" with small vegetables, Seafood feuillantines, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sausage mushroom and cheese crumble, Crème de foie gras, French toast "cordon bleu", Caribbean upside-down cake, French-style peas, ... All
Smoked salmonSmoked salmon: You can check-out other recipes which use it, like for example: Avocado and smoked salmon terrine , Smoked salmon sacristains, Potatoes with smoked salmon, Cucumber and salmon salad, Cubed salad, ... All
Herb olive oilHerb olive oil: You can get more informations, or check-out other recipes which use it, for example: Fine multi-tomato tart, Little vegetable omelettes, Oven-roasted Sprouts, Potatoes with smoked salmon, Light herb sauce, ... All

Other recipes you may also like

[Passion fruit jellies]
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 .
85,2894.4/5 for 7 ratings 2 hours 30 min.
[French croissants]
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.
99,2634.8/5 for 5 ratings 2 hours 34 min.
[Natural leaven]
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...
208,227 284.1/5 for 31 ratings 7 days 15 min.
[How to cook pasta properly]
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.
55,7974.8/5 for 12 ratings 22 min.
[Chocolate eclairs]
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...
62,595 34.5/5 for 2 ratings 3 hours 52 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-12-08)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page