Easy salmon rillettes recipe

Last updated on 10 June 2020

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 are 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.

Ingredients

• 1 x 200g skinless salmon fillet
• 100g smoked salmon
• 1/2 French shallot or 1 large spring onion
• Zest of one lemon
• Juice of half a lemon
• White pepper
• 2 tsp chopped capers
• 80g creme fraiche
• 2 tbsp chopped chives
• 1/2 bunch dill or dill paste

Additional ingredients

• Baguette
• Butter
• Garlic

Method

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

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Allow to cool.

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.

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.

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 lit 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.

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.