← Back to Search Results
European, French
Salmon Rillettes

Photo by:
Comments: 0
 

Recipe

This piquant spread from France should have a fairly rough texture.

Yield: Makes 4 servings
Prep time: 15 Mins

Ingredients

  • 4 tbsp butter, softened
  • 9 oz (250g) hot-smoked salmon, skinned
  • ¼ cup plain low-fat yogurt, preferably Greek-style
  • Grated zest and juice of ½ lemon
  • 2 tbsp chopped chives
  • One 1¾ oz (50g) jar salmon caviar
  • Watercress sprigs, to garnish
  • Lemon wedges, to garnish

Directions

 

1. Beat the butter in a medium bowl with a wooden spoon until smooth. Break up the salmon into small pieces, add to the butter, and mash with a fork.

2. Add the yogurt, lemon zest and juice, and chives and stir until evenly combined. Cover and chill for at least 1 hour.

3. Spoon on to serving plates and top with caviar. Garnish with watercress sprigs and lemon wedges.

Good with small rounds of pumpernickel to make tasty and attractive canapès.

Variation

Poached Salmon Rillettes:Use the same quantity of poached fresh salmon fillet, removing the skin after the fish has been cooked.

Notes

Prepare ahead : The rillettes can be refrigerated for up to 1 day before serving.

Freezing Information: Freeze for up to 1 month.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

218kcal (11%)
65mg (6%)
1mg (2%)
155mcg RAE (5%)
166mg
52mg
15g
1g
0g
1g
121mg (40%)
696mg (29%)
9g (44%)
17g (26%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mexican-everyday Mexican Everyday
by Rick Bayless
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
spice Spice
by Ana Sortun
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-provence-cookbook The Provence Cookbook
by Patricia Wells
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
baked-explorations Baked Explorations
by Matt Lewis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?