← Back to Search Results
European, French
Salmon Rillettes Recipe-707

Photo by:
Comments: 0


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

Yield: Makes 4 servings
Prep time: 15 Mins


  • 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



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.


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


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%)
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

cook-with-jamie Cook with Jamie
by Jamie Oliver
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
mexican-everyday Mexican Everyday
by Rick Bayless
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-provence-cookbook The Provence Cookbook
by Patricia Wells
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
lidias-italy Lidia's Italy
by Lidia Bastianich
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for 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
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?