Salmon Rillettes – Recipe Arcade

salmon rillettes


  • 2 cups dry white wine
  • 1 pound skinless salmon fillet (preferably wild), cut into 1-inch pieces
  • 1 tablespoon minced shallot
  • 3 ounces smoked salmon, cut into 1/4′ pieces
  • 1/2 cup (or more) mayonnaise
  • 2 tablespoon thinly sliced fresh chives
  • 1 tablespoon (or more) fresh lemon juice
  • Fine sea salt and freshly ground white pepper
  • 1 baguette, thinly sliced, toasted


  • Bring wine and shallot to a boil in a small saucepan over high heat.
  • Reduce heat to low; add salmon.
  • Slightly poach until salmon is barely opaque in middle, do it for about five minutes.
  • Using a slotted spoon, transfer to a paper towel-lined plate to drain. Strain poaching liquid through a fine-mesh sieve; set aside shallot and discard liquid.
  • Place salmon and shallot in a large bowl; cover and chill it until totally cooled.
  • Add smoked salmon, 1/2 cup mayonnaise, chives, and 1 Tbsp. lemon juice to salmon and shallot. Gently mix just to combine (salmon will break up a little, but do not overmix or a paste will form). Season to taste with salt, pepper, and more mayonnaise and lemon juice, if desired. Now Cover it and chill.
  • Now serve rillettes cold with toasted slices of baguette.

Leave a Comment

Scroll to Top