French Salmon Rillettes
By Culiora
A classic French bistro spread combining tender poached fresh salmon and rich hot-smoked salmon. Bound with softened butter and crème fraîche, it delivers a luxurious, flakey texture accented by fresh chives and lemon zest.
- Servings: 4
- Prep time: 15 min
- Cook time: 10 min
- Total time: 25 min
Ingredients
- 300 g skinless fresh salmon fillet
- 150 g hot-smoked salmon (or cold-smoked salmon), flaked
- 100 ml dry white wine
- 200 ml water
- 1 pcs shallot, halved
- 1 pcs bay leaf
- 4 pcs black peppercorns
- 60 g unsalted butter, softened at room temperature
- 2 tbsp crème fraîche
- 1 pcs lemon, zested and juiced
- 1 pcs small shallot, very finely minced
- 2 tbsp fresh chives, finely snipped
- 1 tbsp fresh dill, finely chopped
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground white pepper
Instructions
- In a medium saucepan, combine the dry white wine, water, halved shallot, bay leaf, and black peppercorns. Bring to a gentle simmer over medium heat.
- Lower the heat so the liquid barely trembles (around 80–85°C). Add the fresh salmon fillet, cover with a lid, and gently poach for 6 to 8 minutes, until the salmon turns opaque and flakes easily when pressed.
- Transfer the poached salmon to a plate using a slotted spatula and let it cool completely to room temperature, about 15 minutes. Discard the poaching liquid.
- In a medium mixing bowl, beat the softened butter and crème fraîche together with a fork or spatula until smooth and creamy.
- Stir in the finely minced shallot, lemon zest, 1 tablespoon of lemon juice, sea salt, and white pepper.
- Flake the cooled poached salmon and smoked salmon into the bowl, checking carefully for any pin bones. Add the snipped chives and chopped dill.
- Gently fold with a fork to combine, shredding the fish lightly while retaining rustic, distinct flakes rather than pureeing it. Taste and adjust with extra lemon juice or salt if needed.
- Transfer into small glass jars or ceramic ramekins, cover tightly, and chill in the refrigerator for at least 1 hour before serving to let the flavours meld and the texture firm up slightly.