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Salmon Rillettes Ingredients for Salmon Rillettes Salmon Rillettes appetizer recipe

Salmon Rillettes. This is such a great spread to make for parties, but it is also one of those things you can put on anything. Some things that come to mind are putting it in a grilled cheese, on a bagel, in cucumber cups, or just with some fresh veggies. As a tuna salad fan, I gotta say this is going to be my new go to when I’m in the mood for fish quick. I love this stuff so much. It’s so rich and creamy, and so easy to throw together. I also love that this is one of those recipes you can totally make ahead of time. Super easy entertaining. Hope you guys enjoy! ♥ Teri

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Salmon Rillettes
Serves 5 to 7

Ingredients:
10 ounces poached boneless, skinless salmon fillets
4 ounces cold smoked salmon, cubed
1 shallot, minced
1 garlic clove, minced
2 1/2 tablespoons roughly chopped capers
1 1/2 tablespoons thinly sliced chives
1 1/2 teaspoons minced dill
2 tablespoons fresh lemon juice
zest of 1 lemon
1/3 cup crème fraiche
salt and pepper to taste

1 sourdough baguette, thinly sliced
3 tablespoons extra virgin olive oil

Directions:
1. Place both salmons into a large bowl and lightly flake apart with two forks.
2. Add shallot, garlic, capers, tarragon, and dill and stir together. Add lemon juice and crème fraiche and continue to stir until fully mixed. Season with salt and pepper.
3. Scoop mixture into a jar or other storage container and tightly compact and chill for at least an hour or until ready to use.
4. For Crostini: Preheat oven to 375°F. Place baguette slices onto a baking sheet and brush with oil. Flip and brush other sides with oil. Season with salt and pepper. Bake for 5 to 7 minutes. Flip each crostini and continue to bake for an additional 5 to 7 minutes or until lightly browned on the edges and crisp. Serve with chilled rillettes.

 /   /   /  32 Comments
  1. Belinda @themoonblushbaker Not Specified Not Specified

    This reminds me of the camp 80s and 70s dinner parties! (all good in my books). It was always moulded in a hump shape and you cut it like a cake.
    Anyway it is great as the sandwich filler too. Lovely recipe

  2. Mimi Not Specified Not Specified

    Love rillettes of all varieties! I’ve got them scheduled on my blog! Pretty pictures.

  3. Rachel Not Specified Not Specified

    I have never tried rillettes or any similar spread, really, but this looks like a good first one to try. All of the zesty, fresh ingredients sound right up my alley. I’ll definitely be trying this one as soon as I find some good salmon.

  4. Carlene: Healthfully Ever After Not Specified Not Specified

    We make a tuna version. Love this!

  5. Nicole Not Specified Not Specified

    Where do you find poached salmon? Or how did you make it?

    • Jenny Park Not Specified Not Specified

      I poached the salmon in a combo of 50/50 veg stock and dry white wine, with a handful of fresh thyme…for 10-15 minutes. You can use whatever flavors you like!

  6. Christiane - Taking On Magazines Not Specified Not Specified

    Ooh, this looks really good. I’m not a huge fish fan, but for some reason this really alleals. Maybe your gorgeous photography has something to do with it.

  7. Tammela Not Specified Not Specified

    This sounds delicious, and I bet in a pinch it could be made with canned salmon (though obviously that wouldn’t be as good). Thanks for sharing!

    • Jenny Park Not Specified Not Specified

      You’re totally right. I’ve made this with canned salmon before (not my first choice, but totally acceptable) and like to use either “vital choice” or “Alaska salmon co”…both great companies for tasty canned salmon :)

  8. Hannah Not Specified Not Specified

    Yum, this looks really delicious and so simple :)

  9. Sarah Not Specified Not Specified

    Salmon rillettes on a bagel is the most delicious franco-American breakfast I can think of. Yum yum.

  10. Tieghan Not Specified Not Specified

    YUM!! This looks so good!

  11. Sadye Not Specified Not Specified

    So you think this would be a fun alternative to tuna salad sandwiches? Or is it rich enough where appetizer is more suitable? Anyway, LOVE the blog, and thanks for sharing everything you have so far!

  12. Sevimin Askanasi Not Specified Not Specified

    very nutritious, very tasty

  13. Chavella Not Specified Not Specified

    How much Tarragon?.

  14. cecilia Not Specified Not Specified

    Lovely recipe! I make mine a little differently – just panfried salmon fillet, flaked and mixed well with cream cheese, low fat yogurt, plenty of minced garlic, parsley and ground black pepper (I love capers but my friend’s children don’t, so I leave them out). Store overnight in fridge for the flavours to mellow. When I make sandwiches with the spread, I add fresh lettuce and nori strips (crispy seaweed strips) for an extra crunch!

  15. Sophie Not Specified Not Specified

    I love that you posted this! I don’t know why I hadn’t really picked up the idea of making my own. The high-end grocery across the street from where I live sells this with the name Salmon Pate and it is SO GOOD. A bit spendy, however, and totally addicting. I love the idea of making my own/controlling what goes into it! I can’t wait to have a party and serve this up :)

    You gals do such an awesome job here! I love how often you cover different cuisines, little peeks into trying all kinds of food can be found here in your recipe index. And you do it well – we can tell how carefully you research and test your recipes! I also come here often for ideas when deciding on a party contribution dish or dinner menu for guests :) Thank you!

    • Jenny Park Not Specified Not Specified

      Aw, you just made my day! Thank you so much for your super kind words, we really appreciate it! We work hard to provide fun/interesting/different content and love dabbling in dishes from around the world. Happy cooking!!

  16. Elena @ Sources of Omega-3 Not Specified Not Specified

    This looks like such a mouth watering appetizer! I love salmon – it’s healthy and delicious and have never tried this appetizer before. This is definitely my next dish I am going to make. Thanks for sharing!

  17. Jenn Davis Not Specified Not Specified

    My god, this loos insanely good! I can not WAIT to make this this weekend!

  18. Katie Brigstock Not Specified Not Specified

    this sounds just perfect for a party! I can’t wait to try it xx

  19. Jennifer Not Specified Not Specified

    this looks so good. i’m always looking for ways to incorporate fish into my meals.
    how long do you think this could keep for in the fridge? a week?

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  21. christina Not Specified Not Specified

    this looks amazing! two questions: how long will this keep in the fridge? also, where did you get that adorable container?

  22. Dorothy Not Specified Not Specified

    yummmmmmmmmm! totally making this at the weekend!

    she goes wear

    xx

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