Best Fresh Smoked Salmon Rillettes Recipes

FRESH & SMOKED SALMON RILLETTES

Fresh & smoked salmon rillettes image

A simple starter, fresh and rich, that makes a bit more of a pack of smoked salmon - serve instead of pâté on rye or piled into chicory leaves

Provided by Diana Henry

Categories Starter

Time 35m

Number Of Ingredients 16

Ingredients

150ml vermouth
½ onion , sliced
2 tbsp lemon juice , plus a squeeze
small bunch parsley , stalks only (use the leaves below)
8 black peppercorns
280g salmon fillet
125g smoked salmon , cut into small shreds
30g butter , melted
1 tbsp chopped chervil (or chives if you can't get chervil)
rye bread and chicory leaves, to serve (optional)
200g crème fraîche
2 tbsp finely chopped parsley and chives
2 tbsp capers , rinsed of salt or brine
1 small shallot , finely chopped
1 tbsp extra virgin olive oil
lemon juice , to taste

Steps:

Put the vermouth, onion, lemon juice, parsley stalks and peppercorns in a saucepan with 150ml water and bring to the boil. Simmer for 10 mins. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 mins. Let the salmon sit and cool in the liquid.
Lift the salmon out of its poaching liquid, remove the skin and flake the flesh roughly. Mix the flesh with the smoked salmon, a good squeeze of lemon, the butter, chervil and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).
Mix the crème fraîche with the herbs, capers, shallot, oil and lemon juice to taste. Serve the rillettes with leaves of chicory - its bitterness is very good against the richness of the salmon - the caper crème fraîche and some rye bread, if you like.

Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium

SMOKED AND FRESH SALMON RILLETTES

Smoked and Fresh Salmon Rillettes image

The owner of the Clair de Lune restaurant located in the heart of Ottawa's Byward Market in Ontario served this to his many well-known patrons; when he retired and closed his restaurant he shared this famous recipe, a favourite of our late prime minister Pierre Elliot Trudeau. Source: a news article on the internet.

Provided by Elly in Canada

Categories Spreads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 lb fresh wild boneless salmon fillet (may use Atlantic or Pacific)
3 1/2 ounces smoked salmon
2 shallots
1 tablespoon capers
1/2 bunch fresh chives
1 cup yogurt
1/2 lime, juice of
1/2 cup unsalted clarified butter (one stick of butter)
2 drops Tabasco sauce

Steps:

Note: All ingredients must be at room temperature. Chilling time of 6 hours not included in cook time.
Brush olive oil over fresh salmon; wrap in aluminum foil and cook in oven preheated to 400 degreesF (200 degreesC) for 8 minutes. Remove and let cool.
Break up cooked salmon by hand into smaller chunks of about 1/2 inch (12 mm). Cut smoked salmon into similar-size pieces.
Chop shallots, capers and chives and hand mix in a stainless steel bowl with cooked salmon, smoked salmon, yogurt, lime juice and clarified butter.
Mix in Tabasco, then place mixture in a 4-cup (1-L) terrine mould and refrigerate, covered, 6 hours.
Serve sliced 1 inch (2.5 cm) thick with Pommeroy Mustard Mayonnaise (3 parts mayonnaise to 1 part grainy mustard).

Nutrition Facts : Calories 280.9, Fat 18.2, SaturatedFat 8.9, Cholesterol 67, Sodium 195.8, Carbohydrate 11.2, Fiber 5, Sugar 5.2, Protein 21.6