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Le Chaudron recipe
Rillettes de saumon
Salmon rillettes
⏱ 20 minServes 8Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
400 g (14 oz)fresh salmon fillets
200 g (7 oz)smoked salmon
150 g (5 oz)cream cheesecream cheese
100 g (3½ oz)softened unsalted butter
100 ml (½ cup)thick crème fraîche
1large bunch of fresh dill
1bunch of chives
2lemons
3 tbspextra-virgin olive oil
2gray shallots
1 tbspsalt-packed capers
1 tspsmoked paprika
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 400 g (14 oz) fresh salmon fillets
- 200 g (7 oz) smoked salmon
- 150 g (5 oz) cream cheese cream cheese
- 100 g (3½ oz) softened unsalted butter
- 100 ml (½ cup) thick crème fraîche
- 1 large bunch of fresh dill
- 1 bunch of chives
- 2 lemons
- 3 tbsp extra-virgin olive oil
- 2 gray shallots
- 1 tbsp salt-packed capers
- 1 tsp smoked paprika
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Remove all the pin bones from the 400 g (14 oz) of salmon with tweezers, running your fingers over the flesh to find them. Remove the skin.
- Poach the salmon in a large pan of barely simmering salted water for 8 minutes (don’t let it boil) until just cooked.
- Drain and cool on paper towels for 10 minutes, then flake roughly with a fork.
- Cut the 200 g (7 oz) of smoked salmon into thin 5 mm (¼ in) strips.
- Chop the 2 shallots VERY finely, 2 mm (1/16 in).
- Rinse the capers well, pat dry and chop roughly. VERY finely chop the dill and chives, keeping a few sprigs to garnish.
- In the large bowl, combine both salmons, the cream cheese, soft butter, crème fraîche, shallots, capers, herbs, smoked paprika, lemon juice, salt and pepper.
- Mix well with a fork, keeping some texture. Spoon into a jar or small glasses and chill for at least 2 hours. Serve cold on toast with lemon zest.
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