Salmon Rillettes

This recipe has been waiting to be published for quite a long time. I thought it had been waiting too long and that it was finally time to give it a chance to spread around.

“Rillettes means a pâté-like spread that you put on toast or bread. It is most often made from pork, first cooked for a long time and then shredded. It is also made with other kinds of meat, such as duck, chicken and rabbit, and with fish: besides salmon, also anchovies and tuna.”*

This spread is a great addition to bread, for dinner or stand-up parties. It tastes best with a pickled cucumber and a good white wine. I highly recommend it to every fish lover and every fan of bread spreads!

The recipe comes from Kwestia Smaku

*quote from Kwestia Smaku

salmon rillettes

Directions:

Preheat the oven to 190°C (375°F). Wash the fillet, pat it dry and place it skin side down on aluminum foil, sprinkle with 2 tbsp of lemon juice and season with salt and pepper. Fold the sides of the foil up around the salmon to make a little packet. Put it in the oven and bake for 15-20 minutes, until the salmon is tender and flakes easily with a fork. Let it cool and remove the bones. Put the pieces of fish in a bowl and throw the skin away. If needed, cut the pieces of fish into smaller ones.

Finely chop the smoked salmon and add it to the baked salmon. Add the remaining 2 tbsp of lemon juice, 1 tsp of lemon zest, the chopped dill, chives, butter, sour cream and mustard, then mix lightly. Season with salt and pepper and chill well in the refrigerator before serving.

Enjoy!

Additional information:

This spread can be stored in the refrigerator for up to 3 days.