← 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

fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
lucid-food Lucid Food
by Louisa Shafia
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
baked-explorations Baked Explorations
by Matt Lewis
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
flavor Flavor
by Rocco DiSpirito
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?