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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- 10 ounces poached boneless, skinless salmon fillets
- 4 ounces cold smoked salmon, cubed
- 1 shallot, minced
- 1 garlic clove, minced
- 2 ½ tablespoons roughly chopped capers
- 1 ½ tablespoons thinly sliced chives
- 1 ½ tablespoons minced dill
- 1 tablespoon minced tarragon
- 2 tablespoons lemon juice
- zest of 1 lemon
- ⅓ cup crème fraiche
- salt and pepper to taste
- 1 sourdough baguette, thinly sliced
- 3 tablespoons extra virgin olive oil
- Place both salmons into a large bowl and lightly flake apart with two forks.
- 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.
- Scoop mixture into a jar or other storage container and tightly compact and chill for at least an hour or until ready to use.
- 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.
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tarragon isn’t listed in the ingredients. How much should be used and is fresh?
Hi! the list has been updated to include tarragon! I usually use fresh and the recipe is for fresh, but you can definitely use dry if that’s what you have. I would just increase the amount by 1 teaspoon if you use dry, as it’s not as potent.
Excellent! Made it from leftover baked salmon and it was delicious!. I didn’t have crème fraîche so I used half mayonnaise and half soy yogurt because I’m lactose intolerant.
yummmmmmmmmm! totally making this at the weekend!
she goes wear
this looks amazing! two questions: how long will this keep in the fridge? also, where did you get that adorable container?
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?
this sounds just perfect for a party! I can’t wait to try it xx
My god, this loos insanely good! I can not WAIT to make this this weekend!
Elena @ Sources of Omega-3
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!
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!
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!!
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!
How much Tarragon?.
It’s actually supposed to read “chives”…will change soon!
very nutritious, very tasty
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!
It’s a little rich for full sandwiches (unless they’re thin), but they’re great for spreading!
YUM!! This looks so good!
Salmon rillettes on a bagel is the most delicious franco-American breakfast I can think of. Yum yum.
Yum, this looks really delicious and so simple :)
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!
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 :)
Christiane - Taking On Magazines
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.
Where do you find poached salmon? Or how did you make it?
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!
Carlene: Healthfully Ever After
We make a tuna version. Love this!
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.
Love rillettes of all varieties! I’ve got them scheduled on my blog! Pretty pictures.
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