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Melt-In-Your-Mouth Salmon Rillettes

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A luxurious yet simple salmon rillettes made with a blend of poached fresh salmon and smoky smoked salmon, combined with butter, sour cream, herbs, and capers for a creamy spread perfect for bread, crackers, or appetizers.

Ingredients

8 oz (½ lb) salmon fillet, skin removed

2 medium shallots, divided

1 cup dry white wine

3 cups water

1 tsp whole black peppercorns

1 lemon, zested and juiced

4 oz (¼ lb) smoked salmon, roughly chopped

4 Tbsp unsalted butter, room temperature, divided

2 Tbsp sour cream

2 Tbsp chives, thinly sliced

2 Tbsp fresh dill or parsley

1 Tbsp capers, finely chopped

1 Tbsp extra virgin olive oil

¼ tsp sweet paprika

Instructions

  1. Place the fresh salmon fillet in a saucepan with one halved shallot, white wine, water, peppercorns, and half of the lemon juice. Bring to a gentle simmer and poach the salmon until just cooked through, about 10 minutes.
  2. Remove the salmon and let it cool slightly, then flake with a fork.
  3. In a mixing bowl, combine the flaked salmon with the chopped smoked salmon.
  4. Finely mince the remaining shallot and add to the bowl along with lemon zest, remaining lemon juice, and capers.
  5. Mix in 3 tablespoons of butter, sour cream, chives, dill or parsley, olive oil, and paprika until well incorporated.
  6. Adjust seasoning to taste, then transfer mixture into a ramekin or jar, smoothing the top.
  7. Spread the remaining 1 tablespoon of butter over the top to seal and refrigerate for at least 2 hours before serving.

Notes

Best served chilled with toasted baguette, crackers, or cucumber rounds.

Can be made a day ahead for better flavor development.

For variation, use tarragon instead of dill, or hot smoked salmon for spice.

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutrition

Find it online: https://justsosavory.com/melt-in-your-mouth-salmon-rillettes/