Salmon Rillettes (French spread recipe)  (2024)

I love serving these salmon rillettes as a starter or as an appetizer on toast. This recipe is super easy, delicious and rich in flavor.

These salmon rillettes recipe can be prepared in less than 20 minutes, or in advance if you prefer. Lighter than traditional pork rillettes, these salmon rillettes are an elegant spread, ideal to serve for dinner parties.

Try thisgreen olive tapenade and theseoeufs cocotte(French baked eggs) for more starter ideas. I would also recommend trying this aromatic French onion soup or mushroom bourguignon, which make a wonderful French first course.

List of Ingredients

• Fresh salmon:Opt for high-quality fresh skinless salmon fillet for salmon rillettes.
• Smoked salmon: Smoked salmon adds a delightful smoky flavor to the rillettes.
• Cream cheese:I like to use cream cheese for a creamy texture. But you can also make these rillettes with crème fraîche, sour cream or Greek yogurt. You can also combine these alternatives (50 % Greek yoghurt and 50 % crème fraîche is a great combination too).
• Dill:Fresh dill adds a key herby taste in rillettes.
• Parsley:I like to use curly parsley, easier to chop in small pieces. Flat parsley is fine too.
• Lemon:Lemon is a great balance to the richness the salmon. I prefer freshly squeezed lemon juice rather than bottled. Lime juice is a fine alternative. Keep a little lemon zest aside as a pretty garnish.
• Shallot:I use a shallot to poach the salmon. Shallots are milder and sweeter than onions, better to pair with the delicate flavors of the salmon.
• Dry white wine:Choose a wine you enjoy drinking, such as Sauvignon Blanc or Chardonnay. You only need a small glass to poach the salmon.

You can find the exact quantities in the recipe card.

How to Make Salmon Rillettes ?

1. Poach the fresh salmon.Combine wine, water, 2 sprigs of dill, and sliced shallot in a skillet.Bring the mixture to a gentle boil.Place the fresh salmon fillet in the center of the skillet, cover it with a lid, and let it cook (poach) on medium heat for 15 minutes. Remove the poached salmon from the poaching liquid with a slotted spoon. Dry them gently on a paper towel if needed.
2. Chop. Use a fork to flake the cooked salmon into small pieces. Chop the smoked salmon into small bits. Finely chop the dill and parsley.
3. Mix the remaining ingredients.Combine the flaked salmon, smoked salmon, cream cheese, dill, parsley, and lemon juice in a mixing bowl.Mash with a fork, mixing until you obtain a spreadable consistency. You can use food processor. However, I like to leave a few large chunks of salmon. Season with salt and pepper. If you like, sprinkle lemon zest and fresh herbs on top of the rillettes.
4. Store. If you need to store the spread before serving, cover it with plastic wrap and pop it into the fridge until ready.

What To Serve With Salmon Rillettes ?

Here’s what I recommend you serve with your salmon rillettes:

• Toasted baguette slices:As a French girl, I love to serve crispy, toasted baguette slices or crostini alongside salmon rillettes. The crunchy texture of the bread complements the smoothness of the rillettes.
• Crackers:Choose a variety of high-quality crackers with different flavors and textures, such as whole wheat, rosemary, or black pepper.
• Veggies: For a healthier version, service these salmon rillettes in small cucumber boats (see picture below) or in smallendive leaves.
• Pickles and cornichons:Serve with cornichons(pickles) or red onion pickles on the side to provide a contrasting tangy and acidic flavor.
• Mixed greens:If you want to create a more substantial meal, or as a first course, serve salmon rillettes on a bed of mixed greens, such as arugula or watercress with vinaigrette.

FAQ: Salmon Rillettes

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Recipe Card