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

Salmon Rillettes

Teri & Jenny
5 from 1 vote
Servings 7
Calories 252 kcal


  • 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


  • 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: 252kcalCarbohydrates: 19gProtein: 15gFat: 13gSaturated Fat: 3gCholesterol: 32mgSodium: 452mgPotassium: 293mgFiber: 1gSugar: 1gVitamin A: 127IUVitamin C: 3mgCalcium: 47mgIron: 2mg
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