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Glass jars of salmon rillettes on a plate with crostini and a knife.
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5 from 4 votes

Salmon Rillettes

Servings: 7
Calories: 252kcal
Author: Teri & Jenny

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
  • 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.

Nutrition

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