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Salmon rillettes

Name: Salmon rillettes
Prep time: 2 h 28 min
Cook time: 10 min
Total time: 2 h 38 min
Yield: 6 people
Cuisine: French
Ingredients: 120 g smoked salmon; 250 g fresh salmon; 120 g butter; a little Parsley; a little Chives; 1 lemon; 2 tablespoons herb olive oil; 1 tablespoon fish fumet; Salt; Pepper

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

302 K 4.2/5 (49 reviews)561538

Duration

2 hours 40 min.

Difficulty

Easy

Last modified on: March 26^th 2013

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

30 min.

Resting

2 hours

Cooking

10 min.

All in all

2 hours 40 min.

Preparation 30 min.

Resting 2 hours

Cooking 10 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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	11 g RDI=18 %	1 g RDI=1 %	27 g RDI=37 %	299 kcal RDI=15 %	1,252 kJ RDI=15 %
Per person	13 g RDI=20 %	1 g RDI=1 %	30 g RDI=41 %	331 kcal RDI=17 %	1,388 kJ RDI=17 %
Whole recipe	78 g RDI=121 %	11 g RDI=4 %	180 g RDI=247 %	1,989 kcal RDI=99 %	8,329 kJ RDI=99 %