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Classic French Salmon Rillettes Recipe

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4.3 from 31 reviews

Classic French Salmon Rillettes is a creamy and flavorful spread made from poached salmon, smoked salmon, and a mixture of crème fraiche and Greek yogurt, seasoned with fresh dill, lemon juice, and pink peppercorns. This elegant appetizer is perfect for serving on crusty bread or crackers at gatherings or as a delicious snack.

Ingredients

Poached Salmon

  • 4 cups (950ml) low sodium vegetable stock
  • 1 bay leaf
  • 3 cloves
  • 0.9 lbs (400g) boneless, skinless salmon fillets (about 2 fillets)

Rillette Mixture

  • 1/3 cup (100g) crème fraiche (35-40% milk fat)
  • 1/2 cup (125g) Greek yogurt (or skyr or quark)
  • ½ lemon, juiced
  • ¼ tsp lemon zest
  • 4 tbsp chopped dill (+ a few extra leaves for garnish)
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp pink peppercorn (+ a few extra for garnish)
  • 0.45 lbs (200g) smoked salmon, finely diced

Instructions

  1. Poach the Salmon: In a large saucepan, combine the low sodium vegetable stock, bay leaf, and cloves. Bring to a gentle simmer over medium heat. Add the salmon fillets and poach them gently for about 8-10 minutes or until just cooked through but still moist. Remove the salmon fillets carefully and let them cool. Discard the bay leaf and cloves from the liquid.
  2. Prepare the Salmon: Once the poached salmon has cooled, flake it into bite-sized pieces using a fork or your fingers, taking care to remove any bones. Set aside.
  3. Mix the Rillettes: In a large bowl, combine the crème fraiche, Greek yogurt, lemon juice, lemon zest, chopped dill, salt, and freshly ground black pepper. Stir well to incorporate all the ingredients.
  4. Add Salmon and Seasonings: Gently fold the flaked poached salmon and finely diced smoked salmon into the creamy mixture. Add the crushed pink peppercorns, reserving a few whole ones for garnish. Mix until everything is evenly combined but avoid over-mixing to maintain a nice texture.
  5. Chill and Serve: Transfer the salmon rillettes into a serving dish or individual ramekins. Cover tightly and chill in the refrigerator for at least 1 hour to allow flavors to meld. Before serving, garnish with extra dill leaves and a sprinkle of pink peppercorns. Serve with crusty bread, crackers, or toasted baguette slices.

Notes

  • For an extra touch of flavor, add a teaspoon of Dijon mustard to the rillette mixture.
  • Use fresh dill for the best herbal aroma; dried dill will alter the flavor significantly.
  • The vegetable broth poaching keeps the salmon moist and infuses subtle flavor without overpowering the dish.
  • Rillettes can be prepared a day in advance to deepen the flavors.
  • To keep it low sodium, choose low sodium vegetable stock and adjust salt as necessary.

Find it online: https://justsosavory.com/classic-french-salmon-rillettes-recipe/