Easy salmon rillettes recipe

Looking for something a little fancier to take to your next party? Try this delicious salmon rillettes made from a simple French recipe. With a combination of smoked salmon and fresh salmon, this recipe is quick, simple and will knock the socks off your guests (that’s if you don’t eat it all first!).

What are rillettes?

Traditionally, rillettes hail from France and are pronounced “ree-yet”. They are a staple in French cuisine and are often accompanied by bread.

Usually, rillettes is made from poultry (duck, goose), meat (pork, sheep) and fish. The meat is chopped up finely and combined with salt, pepper and complementary spices. The meat is cooked slowly in its own fat (confit).

This salmon rillettes recipe follows a slightly similar process, however, they are not cooked in their own fat. In this recipe, the salmon is poached and cured/smoked.

When we are travelling around France in a motorhome, a jar of rillettes (or three) is always our constant companion in our fridge.

Staying at France Passion sites with local farmers means we get spoilt for choice with their locally produced rillettes. I honestly have to just put the lid on and walk away sometimes for fear of eating the entire jar.

How do you eat salmon rillettes?

Salmon rillettes is usually eaten on bread or toast. In France, they might add a cornichon to the top. This dish is perfect for a charcuterie board, as an aperitif, or just a snack. Some will use it as a salmon dip. Alternatively, it can become a more complete meal for dinner or as part of a picnic lunch.

We keep a jar of it in the fridge for eating whenever we feel like it.

Why this recipe works

• It’s delicious, different to the usual types of spreads and dijps you’ll find at parties and it’s ever so simple to make.
• It’s impossible to get this wrong. The recipe is a general guide but you can add more or less of them depending on your own tastes.
• It can be used as a dip or spread. It’s great for picnics, snacks, entrees and even a whole meal if you’ve got some tasty bread closeby.
• It can be made ahead of time and will last for a few days.

What goes into this recipe

Additional ingredients

• Baguette
• Butter
• Garlic

How to make salmon rillettes

Step 1

Poach the salmon fillet until just cooked. We like to keep ours so it is medium and the flesh is opaque and still looks orange. Allow it to cool.

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Step 2

Dice the smoked salmon. Flake the cooked salmon and put both into a bowl.

We cured and smoked our own salmon but using salmon from the supermarket is perfectly fine.

Step 3

Add the creme fraiche, chives, capers and dill and fold through. If you are using dill paste, just add it in small amounts as it can be overpowering.

Add the lemon zest and lemon juice and fold through again.

Season with pepper. We don’t add any extra salt as the capers are usually salty enough.

Expert tips

The beauty of this recipe is that whilst there are ingredient measurements, they should be used as a starting point or guide. Capers and dill in particular can be adapted according to your own tastes and can be reduced or increased depending on the impact you want to have on your tastebuds.

This recipe is perfect picnic food. It might sound fancy, but it’s simple and quick to make and is easily transportable. It’s a no-fuss picnic recipe and can be made a day in advance.

Make the salmon rillette just a bit more special by grilling up some baguette to spread it on. Once again, this can be made in advance.

We make our own baguettes, but you can buy baguettes or any other bread you like from a shop. Ciabatta or Pane di Casa would also work well.

For something a little cheeky, add a dash of Cognac or Armagnac.

Make up a quick mix of melted butter and garlic. Toast the baguette/bread or even better, if you have a cast-iron grill pan, use it to get some beautiful char lines on it.

Spread the salmon rillettes on the toasted baguette for a wonderful snack or picnic treat.