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–+ servings
The Broken Scale

Salmon Rillettes with Smoked Salmon and Chives

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A chilled salmon spread with smoked salmon, sour cream, lemon and chives.
Print Recipe
Servings: 6 appetizer servings
Course: Appetizer
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    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 ½ tbsp lemon juice
  •  
    ¼ tsp Espelette pepper
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp chives finely chopped

Equipment

Baking dish
Digital kitchen scale — equipment illustration
Kitchen scale
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. 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.
  2. 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.
  3. Mix in olive oil and chives just until evenly distributed. Keep some flakes of salmon rather than turning the mixture into a smooth paste.
  4. Cover and refrigerate promptly at 40°F or colder. Keep chilled until serving with toast or crackers.

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.

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