These French Salmon Rillettes are a super light but nourishing spread made with fresh and smoked salmon. If you have a lonely salmon fillet forgotten in the freezer, this is the moment to give it a second life and in a matter of 15 minutes come up with a cordon bleu style appetizer you won’t believe you actually made. You’ll notice this recipe uses much less butter and smoked salmon than any other recipe, a slight change in proportions that not only decreases the calories intake but removes the excess of fat and bitterness found when there is too much smoked salmon. Serve it alongside your favorite crudités, freshly baked baguette or gluten-free crackers. Also, very important for the best result, use a fork and sharp knife, not a food processor, to make this.
Serves a genenous cup of Salmon Rillettes
1 (150-200g) fresh salmon fillet, bones removed
1 small shallot or 1/2 large shallot
5 sprigs of chives
1/4 cup slices smoked salmon, finely sliced
1/3 cup cream cheese, such as Philadelphia
3 tsp butter, cut in small cubes
2 tsp lemon juice, freshly squeeze
Freshly ground pepper
1.Turn on the oven to 375F (190C)
2. Place the salmon fillet on a baking dish line with parchment paper and cook for 15 minutes.
3. Meanwhile, chop thinly the shallot and place it into a mixing bowl.
4. Using a pair of scissors, cut thinly the chive on top of the mixing bowl.
5. Using a sharp knife, finely slice smoked salmon and add to the mixing bowl.
6. Add cream cheese, lemon juice, butter and grind some pepper directly above.
7. Once the salmon fillet is cooked, flake the fish into a separate bowl to let it cool down a little.
8. Add shredded salmon, still warm, to the rest of the mixture and work together with a fork until well combined. The butter cubes should be melting while mixing.
9. Place the salmon rillettes in the fridge to set for at least one hour. Can be kept up to two days in the fridge.
Cheers Xx
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