Salmon rillettes


Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
274K 49 4.2
Grade this recipe:

Last modified on: March 26th 2013

Keywords for this recipe:
For 12 people, you will need:

Change to the quantities 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.
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.
Salmon rillettes
Cook 500 ml fresh salmon in a pan of salted simmering water (with the powdered fish fumet if desired).

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

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

Set aside.

Stage 4 - 7 min.
Salmon rillettes
Cut 240 ml 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
Put 248 ml butter in a bowl, and mix with a fork until smooth.

Season, then mix again with fork.

Stage 6 - 3 min.
Salmon rillettes
Add cooked salmon, mix with fork.

Stage 7 - 3 min.
Salmon rillettes
Add diced smoked salmon, 2 lemons juice and 4 tablespoons Herb olive oil, mix with fork.

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

Check seasoning.

Stage 9 - 2 hours
Salmon rillettes
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 valueProteins CarbohydratesFats
3,540 Kcal or 14,821 Kj157 gr23 gr312 gr
177 %60 %2 %47 %
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).
Possible allergens in this recipe: Fish, Milk
How much will it cost?
  • For 12 people : 20.72 €
  • 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 salmonFresh salmon: You can check-out other recipes which use it, like for example: Salmon chard rolls, Pan-fried salmon with white cabbage, Salmon and Spinach Gratin, Seafood rice salad, Summer Salmon Blanquette, ... All
Smoked salmonSmoked salmon: You can check-out other recipes which use it, like for example: Cubed salad, Spaghetti with smoked salmon, Potatoes with smoked salmon, Cucumber and salmon salad, Salmon and spinach quiche, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Melting Epoisses on toast , Nanou's chocolate cake, Clementine Creamy, Caramelised apple pie, Panettone, ... All
Herb olive oilHerb olive oil: You can get more informations, or check-out other recipes which use it, for example: Thin cherry tomato and pesto tart, Quick flaky pizza, Potatoes with smoked salmon, Little vegetable omelettes, 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 .
319K4 2 hours 30 min. July 4th 2018
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.
605K 24.4 2 hours 34 min. June 26th 2019
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...
1.7M 304.0 7 days 15 min. April 3rd 2020
How to cook pasta properly
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 18th 2019
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...
289K 34.5 3 hours 52 min. February 6th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

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