Salmon Rillettes

It is crazy how many things we can do with this fabulous fish!

Today, I made some Salmon “rillettes”.

Rillettes, in France, are a kind of slow cooked meat (traditionally pork, rabbit or duck) which is blended with fat. The taste is marvelous, the texture is buttery, smoothy in your mouth.

And you can make “rillettes” with fish: salmon, trout or arctic char.

There are many ways to make Salmon “Rillettes”, here is one of them:

  • Cook one pound of salmon, in a pan covered with cream, garlic, ginger and salt. After 5 minutes, drain and let it cool.
  • In a bowl, smash 2 spoons of butter, until it’s creamy, cut chives and dill very finely. (Today, I add some preserved lemon skin, chopped very finely, but  if you don’t have any, don’t worry…it is the magic of cooking : to add or not to add !).
  • Remove the skin and the dark parts of the salmon and flake it in the bowl. Then mix together, season with salt, pepper and a pinch of “piment d’Espelette”.
  • Chill for a few hours in a serving dish. Bring it to room temperature before serving.
  • Serve with slices of fresh baguette or toast .

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