Appetizer
Salmon Rillettes with Smoked Salmon and Chives
Fold cooked salmon and ready-to-eat smoked salmon together without beating them into a paste. Sour cream and olive oil bind the spread while lemon and chives brighten it.
- Yield
- 6 appetizer servings
- Cuisine
- French-inspired
Bring it to the table
Keep some flakes
Use a paddle on low speed or mix gently by hand. Stop once the ingredients are combined so the salmon retains texture.
At the table
Serve chilled with toast or crackers.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 250 g cooked salmon — poached or gently baked; cooled and weighed after cooking
- 125 g ready-to-eat smoked salmon — finely diced
- 75 g sour cream
- 1 1/2 tbsp lemon juice
- 1/4 tsp Espelette pepper
- 1 tbsp extra-virgin olive oil
- 2 tbsp chives — finely chopped
A few useful notes.
The salmon amount is cooked weight, not the weight of raw fish.
Six appetizer portions are a serving suggestion; this is not six main-course fillets.
The cooking plan
How to make Salmon Rillettes with Smoked Salmon and Chives.
Check both kinds of salmon carefully for bones. If preparing the cooked salmon from raw, place it in a covered ovenproof dish and bake at 375°F until it reaches 145°F. Cool promptly, refrigerate and weigh the cooked portion needed.
When the cooked salmon is cold, combine it gently with smoked salmon, sour cream, lemon juice and Espelette in a mixing bowl. Use a paddle on low speed or fold by hand.
Mix in olive oil and chives just until evenly distributed. Keep some flakes of salmon rather than turning the mixture into a smooth paste.
Cover and refrigerate promptly at 40°F or colder. Keep chilled until serving with toast or crackers.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Salmon Rillettes with Smoked Salmon and Chives
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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Check both kinds of salmon carefully for bones. If preparing the cooked salmon from raw, place it in a covered ovenproof dish and bake at 375°F until it reaches 145°F. Cool promptly, refrigerate and weigh the cooked portion needed.
- When the cooked salmon is cold, combine it gently with smoked salmon, sour cream, lemon juice and Espelette in a mixing bowl. Use a paddle on low speed or fold by hand.
- Mix in olive oil and chives just until evenly distributed. Keep some flakes of salmon rather than turning the mixture into a smooth paste.
- Cover and refrigerate promptly at 40°F or colder. Keep chilled until serving with toast or crackers.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Should the cooked salmon be warm when I mix it?
No. Cool it promptly and chill before mixing.
Can I blend it completely smooth?
Mix gently and stop while some flakes remain for the intended texture.
Keep the good food going
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