Rillettes de saumon – French-style salmon spread Recipe
A creamy spread made from fresh and smoked salmon mixed with cream cheese and herbs, which the French often serve on toast as an appetizer. It’s a bit like a classic Polish fish spread, but more delicate and citrusy. Perfect for an evening with wine and a snack board.
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
6
Ingredients
- fresh salmon skinless fillet - 200 g
- smoked salmon in slices - 100 g
- cream cheese cream-style - 120 g
- butter soft - 20 g
- lemon juice freshly squeezed - 2 tablespoons
- shallot small, or 1/4 regular onion - 1 piece
- dill chopped - 1.5 tablespoons
- black pepper freshly ground, to taste
- salt to taste, carefully as smoked salmon is salty
- bay leaf for cooking the salmon - 1 piece
Main Ingredient:
salmon
Preparation
- Rinse the fresh salmon, pat dry with paper towels and cut into 2–3 larger pieces.
- Pour enough water into a small pot to cover the salmon, add the bay leaf and a pinch of salt. Bring to a boil, reduce the heat to low and add the salmon pieces.
- Poach the salmon over very low heat for 8–10 minutes, until the flesh turns opaque and flakes easily with a fork. Transfer to a plate and let cool completely. Remove any bones.
- Peel the shallot and chop very finely. Cut the smoked salmon into small pieces.
- In a bowl, mix the soft butter with the cream cheese until smooth and creamy.
- Add the cooled, cooked salmon to the bowl, flaking it into smaller pieces with a fork. Add the smoked salmon, chopped shallot, dill and lemon juice.
- Mix everything together with a fork or spoon until combined, but so the spread still has noticeable chunks of fish. Season with pepper and salt carefully – taste before adding more.
- Transfer the spread to a small bowl, cover and refrigerate for at least 30 minutes so the flavours meld and the mixture firms up slightly.
- Serve the chilled spread with toast, crackers or fresh baguette.
Storage
In fridge:
3 days
Freezing:
No
Store the salmon rillettes covered in the refrigerator and consume within 2 days. Always keep it well chilled and do not leave it at room temperature for long periods.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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