Smoked Salmon Rillette

Smoked salmon rillette is a classic dish that is enjoyed in many countries around the world. It is made by shredding or flaking cooked salmon, and then mixing it with butter and other ingredients to create a spreadable paste. Smoked salmon rillette is often served as an appetizer or a topping for crackers and other dishes.

The origins of rillette can be traced back to medieval France, where it was a popular dish that was made with pork or other meats. Over time, the recipe for rillette has evolved, and various types of rillette have been developed to suit changing tastes and preferences.

Today, smoked salmon rillette is a popular and beloved dish that is enjoyed in many countries around the world. It is often served as an appetizer or a topping for crackers and other dishes, and it is a popular choice for people who are following a vegetarian or vegan diet, as it is a good source of protein, omega-3 fatty acids, and other nutrients.

Overall, smoked salmon rillette is a classic and beloved dish that is enjoyed for its rich, flavorful, and spreadable texture, and it is a popular choice for many different meals and occasions.

Print Pin

SMOKED SALMON RILLETTE

Course Appetizer, Fish and Shellfish

Prep Time 20 minutes minutes

Servings 4

Author N. J. Sorensen, RDN

Ingredients

• 4 ounces smoked salmon
• 6 ounces fresh salmon fillet boned and skinned
• 1/2 cup unsalted butter
• 1/4 cup plain yogurt
• 1 teaspoon lemon juice
• 2 tablespoons finely chopped chives
• 1 French bread baguette
• Dill sprigs for garnish

Instructions

• Poach the fresh salmon for approximately 8 minutes. Place the poached salmon on a paper towel and set it aside to cool.
• Coarsely chop the smoked salmon and place it in a mixing bowl.
• Combine the smoked salmon with the unsalted butter.
• Add lemon juice, plain yogurt, and finely chopped chives to the mixing bowl. Mix everything well.
• Flake the cooled poached salmon and fold it into the smoked salmon mixture.
• Place the mixture into a serving dish and chill it in the refrigerator for two hours.
• Thinly slice the French bread baguette. Brush one side of each slice with olive oil and sprinkle with sea salt.
• Toast the bread slices lightly in the broiler.
• Place the serving dish with the chilled salmon rillette on a large platter. Arrange the toasted baguette slices around the dish.
• Garnish the salmon rillette with dill sprigs before serving.