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    Home > Blog > Appetizers > Salmon Rillettes

    Salmon Rillettes

    by Teri Lyn Fisher · Published: Jul 11, 2013 · Modified: Oct 2, 2020

    Jump to Recipe

    Glass jars of salmon rillettes on a plate with crostini and a knife.A close up of a bowl of ingredients for salmon rillettes ready to be mixed.

    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 on crostini next to a jar and a knife.

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    Glass jars of salmon rillettes on a plate with crostini and a knife.

    Salmon Rillettes

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 7

      INGREDIENTS  

    • 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

      INSTRUCTIONS  

    • 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.
    Calories: 252kcal Carbohydrates: 19g Protein: 15g Fat: 13g Saturated Fat: 3g Cholesterol: 32mg Sodium: 452mg Potassium: 293mg Fiber: 1g Sugar: 1g Vitamin A: 127IU Vitamin C: 3mg Calcium: 47mg Iron: 2mg

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    July 11, 2013 / 29 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Mustard Crusted Pork Chops
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    Reader Interactions

    July 11, 2013 / 29 Comments

    Comments

      5 from 4 votes (3 ratings without comment)

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    1. Tina Jones

      April 17, 2020 at 1:55 am

      tarragon isn’t listed in the ingredients. How much should be used and is fresh?

      Reply
      • Jenny Park

        April 17, 2020 at 10:42 am

        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.

        Reply
    2. Laurie

      March 17, 2020 at 2:38 pm

      5 stars
      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.

      Reply
    3. Dorothy

      July 19, 2013 at 2:28 am

      yummmmmmmmmm! totally making this at the weekend!

      she goes wear

      xx

      Reply
    4. christina

      July 18, 2013 at 5:46 pm

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

      Reply
    5. Jennifer

      July 16, 2013 at 12:51 pm

      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?

      Reply
    6. Katie Brigstock

      July 15, 2013 at 4:24 pm

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

      Reply
    7. Jenn Davis

      July 15, 2013 at 12:35 pm

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

      Reply
    8. Elena @ Sources of Omega-3

      July 15, 2013 at 12:17 pm

      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!

      Reply
    9. Sophie

      July 12, 2013 at 10:29 am

      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!

      Reply
      • Jenny Park

        July 12, 2013 at 2:25 pm

        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!!

        Reply
    10. cecilia

      July 12, 2013 at 9:33 am

      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!

      Reply
    11. Chavella

      July 12, 2013 at 7:26 am

      How much Tarragon?.

      Reply
      • Jenny Park

        July 12, 2013 at 2:22 pm

        It’s actually supposed to read “chives”…will change soon!

        Reply
    12. Sevimin Askanasi

      July 12, 2013 at 6:10 am

      very nutritious, very tasty

      Reply
    13. Sadye

      July 11, 2013 at 10:50 pm

      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!

      Reply
      • Jenny Park

        July 12, 2013 at 9:04 am

        It’s a little rich for full sandwiches (unless they’re thin), but they’re great for spreading!

        Reply
    14. Tieghan

      July 11, 2013 at 8:11 pm

      YUM!! This looks so good!

      Reply
    15. Sarah

      July 11, 2013 at 7:07 pm

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

      Reply
    16. Hannah

      July 11, 2013 at 4:45 pm

      Yum, this looks really delicious and so simple :)

      Reply
    17. Tammela

      July 11, 2013 at 12:33 pm

      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!

      Reply
      • Jenny Park

        July 11, 2013 at 12:58 pm

        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 :)

        Reply
    18. Christiane - Taking On Magazines

      July 11, 2013 at 12:13 pm

      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.

      Reply
    19. Nicole

      July 11, 2013 at 12:06 pm

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

      Reply
      • Jenny Park

        July 11, 2013 at 12:40 pm

        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!

        Reply
    20. Carlene: Healthfully Ever After

      July 11, 2013 at 10:08 am

      We make a tuna version. Love this!

      Reply
    21. Rachel

      July 11, 2013 at 9:54 am

      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.

      Reply
    22. Mimi

      July 11, 2013 at 9:52 am

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

      Reply
    23. Belinda @themoonblushbaker

      July 11, 2013 at 9:41 am

      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

      Reply

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