Salmon rillettes


Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
297 K 4.2/5 (49 reviews)
Grade this recipe:
Keywords:
Last modified on: March 26th 2013
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 6 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 2 hours
Cooking: 10 min.
All in all: 2 hours 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Salmon rillettes : Stage 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 : Stage 2
As soon as it becomes opaque, and therefore cooked, remove from pan and drain.

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

Set aside.

Stage 4 - 7 min.
Salmon rillettes : Stage 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 : Stage 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 : Stage 6
Add cooked salmon, mix with fork.

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

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

Check seasoning.

Stage 9 - 2 hours
Salmon rillettes : Stage 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.
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %10 RDI=1 %180 RDI=30 %1,990 RDI=100 %8,330 RDI: 100 %
Per 100 g10 RDI=5 %1 RDI=0 %30 RDI=4 %300 RDI=20 %1,250 RDI: 20 %
Per person10 RDI=5 %1 RDI=0 %30 RDI=5 %330 RDI=20 %1,390 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Fish, milk
How much will it cost?
  • For 6 people : 10.40 €
  • Per person : 1.75 €

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)
Other recipes you may also like
How to peel a pineapple
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
February 21th 2011219 K3.7 20 min.
Mixed seed grissini
Mixed seed grissini
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous.
February 21th 2011280 K4.2 2 hours 30 min.
Crème de foie gras
Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
December 17th 2023157 K3.8 1 hour 35 min.
Valay salad
Valay salad
This salad combines ratte potatoes, lettuce, radishes and chicken with a herb dressing.
August 9th 2015106 K3.9 1 hour 3 min.
Creamy Winter Vegetable Soup
Creamy Winter Vegetable Soup
This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.
January 14th 201595 K5 1 hour 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 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.

Back to top of page