127min 4 ppl
Salmon Rillettes
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 9 steps
Medium: 31–60 min or 7–12 steps
290 kcalper person
Protein 28g
Carbs 2g
Fats 18g
About this dish
Slow-poaching a portion of salmon in white wine and aromatics until it reaches a safe 63°C, then flaking it and folding in cold-smoked salmon and crème fraîche, creates a layered depth and silky, spreadable texture that sets this apart from blended versions. Kept refrigerated, this is a potted preparation best eaten within a few days.
Allergy Info
Dairy, Sulphites, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallothalved1 small
- Fresh chivesfinely sliced1 tbsp
- Fresh Dillfinely chopped1 tbsp
- Lemon juicefresh, plus zest of half a lemon1 tsp
Fish & Seafood
- Salmon Filletfresh, skin removed, pin-boned250 g
- Smoked salmoncold-smoked, roughly torn150 g
Dairy & Eggs
- Crème fraîche3 tbsp
- Unsalted buttersoftened1 tbsp
Dried Goods
- Water150 ml
Spices & Seasonings
- Bay leaf1 whole
- Black peppercorns4 whole
- Flaky sea saltplus more to taste½ tsp
- Black pepperfreshly ground¼ tsp
Oils & Condiments
- Dry white wine150 ml
- Dijon mustard1 tsp
Utensils
- Meat thermometer
- Ramekins
Method
1
Slice the shallot and measure out the wine, water, lemon juice and zest. Finely slice the chives and chop the dill. Tear the smoked salmon into small, irregular pieces and set aside.
Approx. 6 minutes
2
Combine the white wine, water, halved shallot, bay leaf and peppercorns in a small saucepan and bring to a gentle simmer over medium heat until fragrant, about 3 minutes.
Approx. 4 minutes
3
Lower the heat to its minimum, slide the fresh salmon fillet into the poaching liquid, and cook for 8–10 minutes until the flesh is just opaque throughout and registers 63°C on a meat thermometer — the safe minimum for salmon. It should flake easily but remain moist at the centre.
Approx. 9 minutes
4
Transfer the salmon to a plate and discard the poaching liquid. Allow the fish to cool to room temperature for 15 minutes.
Approx. 3 minutes
5
Flake the cooled poached salmon into a mixing bowl using two forks, breaking it into a rough, textured mixture — do not mash it smooth.
Approx. 3 minutes
6
Add the smoked salmon pieces, crème fraîche, softened butter, Dijon mustard, lemon juice, lemon zest, chives and dill to the bowl. Fold everything together gently with a spatula until just combined and still pleasingly chunky.
Approx. 4 minutes
7
Season with flaky sea salt and black pepper, tasting as you go — the smoked salmon is already salty, so add carefully.
Approx. 2 minutes
8
Pack the rillettes into individual ramekins or one serving dish, smoothing the surface lightly. Cover and refrigerate for at least 1 hour before serving to allow the flavours to meld and the butter to firm the texture. Being a potted fish preparation, keep it refrigerated and eat within 2–3 days.
Approx. 3 minutes
9
Remove from the fridge 10 minutes before serving and accompany with toasted sourdough or rye crispbreads.
Approx. 2 minutes
