Salmon rillettes is a delicious spread made from fresh and smoked salmon. It’s a dish that combines the richness of salmon with the creaminess of butter and the tanginess of lemon. This spread is perfect for serving on bread or crackers as an appetizer, or you can enjoy it as a light meal with a side salad. It’s a versatile dish that’s easy to make, yet it feels fancy and special.
Salmon rillettes is a simple yet elegant dish that’s easy to prepare and full of flavor. It’s a great way to enjoy the taste of both fresh and smoked salmon in a creamy, spreadable form. Whether you’re hosting a party or just want a special treat for yourself, salmon rillettes is sure to impress. Give it a try, and enjoy the rich, savory taste of this delightful spread!
ALSO READ: Chicken Dijon: A Simple and Tasty Recipe
Salmon Rillettes: A Simple and Tasty Spread
Course: DinnerCuisine: FrenchDifficulty: Easy2
servings15
minutes1
hour662
kcalThis dish blends butter with hot-smoked salmon to give the rich spread extra-rich flavor.
Ingredients
- Rillettes:
220 to 250 grams hot-smoked or canned salmon, preferably packed in oil
3/4 cup (170 grams) cream cheese
1/2 cup (125 milliliters) sour cream
1 tablespoon stone-ground Dijon mustard
1 1/2 teaspoon prepared horseradish
1/2 lemon, zested and juiced
3 tablespoon finely chopped parsley, plus more for sprinkling, optional
Kosher salt and freshly ground black pepper
4 tablespoons (1/4 cup) (57 grams) salted butter
- Crostini:
1 baguette
Olive oil
Kosher salt and freshly ground black pepper
Directions
- For the rillettes: Add the salmon into the bowl of your food processor along with the cream cheese, sour cream, mustard, horseradish, lemon zest and lemon juice. Pulse 5 to 6 times or until well combined and the mixture is a spreadable consistency. Add in the parsley, season with salt and pepper and pulse once or twice just to combine.
- Transfer the mixture into one or two ramekins or straight sided jars and smooth the top into an even layer. Gently melt the butter in a small saucepan over low heat or in the microwave and pour a thin layer over top of the rillettes. Scatter with extra parsley, if desired, cover, and place in the fridge for about 1 hour to set up.
- For the crostini: Meanwhile, heat your oven to 450 degrees F and set out a large sheet pan. Slice the baguette into about 1/2-inch-thick (1-centimeter-thick) slices on the bias and arrange on the sheet pan. Drizzle both sides of the bread with olive oil and season with salt and pepper.
- Bake until golden, 6 to 8 minutes, flipping halfway through. Set aside to cool completely before storing at room temperature in a resealable bag.
- Serve the rillettes spread over the crostini.
Notes
- Add Some Heat: If you like a bit of spice, you can add a pinch of cayenne pepper or some finely chopped chili to the mixture.
- Try Different Herbs: If dill and chives aren’t your favorites, you can experiment with other herbs like tarragon, parsley, or even basil.
