Description
Salmon Rillettes is a delicate and flavorful French-inspired spread made from poached fresh salmon and smoked salmon, blended with fresh herbs, lemon, and sour cream. Perfect as an elegant appetizer served on toasted baguette slices, this recipe infuses white wine with aromatic herbs and spices to gently poach the salmon, resulting in a creamy, herbaceous spread that is light yet rich in taste.
Ingredients
Scale
Salmon & Aromatics
- 1 pound fresh salmon, skinned and cut into 1-inch pieces
- 4 ounces smoked salmon, chopped
- 2 cups white wine
- Peel of 1 lemon
- 2 teaspoons black peppercorns
- 2 sprigs fresh dill
- 2 bay leaves
For Mixing
- 1 teaspoon minced fresh dill
- 1 teaspoon chopped chives
- 1 tablespoon fresh lemon juice
- ⅓ cup sour cream
- Salt and pepper, to taste
To Serve
- Baguette, sliced and toasted
Instructions
- Infuse Aromatics: Add 2 cups white wine, lemon peel, black peppercorns, fresh dill sprigs, and bay leaves to a large, deep skillet. Simmer over low heat for 10 minutes to allow the wine to absorb the flavors of the aromatics.
- Poach Salmon: Add the fresh salmon pieces to the infused wine. Simmer gently, stirring occasionally, for just over 2 minutes until the salmon turns barely opaque on all sides. Remove the salmon from the pan, cover, and chill in the refrigerator for about an hour.
- Flake Salmon: After chilling, flake the poached salmon gently into a medium bowl, breaking it into small pieces while keeping the texture intact.
- Mix Ingredients: To the flaked salmon, add the chopped smoked salmon, minced dill, chopped chives, fresh lemon juice, sour cream, and season with salt and pepper to taste. Mix thoroughly until well combined.
- Chill and Serve: Cover the mixture and chill for at least one hour to meld the flavors. Serve the salmon rillettes spread on toasted baguette slices as a delicious appetizer.
Notes
- Use fresh, high-quality salmon for the best flavor and texture.
- Adjust the sour cream quantity to your preferred creaminess.
- For a zestier flavor, add a bit more lemon juice or lemon zest.
- The rillettes can be made a day ahead and stored in the refrigerator.
- Serve with additional fresh herbs or a light salad for a complete appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: French
Keywords: Salmon Rillettes, Salmon Spread, French Appetizer, Poached Salmon, Smoked Salmon, Baguette Spread, Seafood Appetizer
