Rillettes de saumon – French-style salmon spread Recipe
A creamy spread made from fresh and smoked salmon mixed with cream cheese and herbs, which the French often serve on toast as an appetizer. It’s a bit like a classic Polish fish spread, but more delicate and citrusy. Perfect for an evening with wine and a snack board.
Combining both fresh and smoked salmon gives this spread a deep, layered flavour and a luxurious texture, while lemon and dill keep it bright and delicate. It feels like a French bistro classic but is very easy to make at home.
Chef's tips
Do not overmix the spread – leaving small chunks of salmon makes the texture more interesting and feels more like traditional French rillettes. Taste carefully before salting, as smoked salmon can be quite salty on its own.
How to serve
Serve in a small ramekin, drizzled with a few drops of good olive oil and sprinkled with extra dill. Offer alongside thinly sliced baguette, crispbread, or seeded crackers, plus a dry white wine or sparkling wine.
Ingredients
- fresh salmon skinless fillet - 200 g
- smoked salmon in slices - 100 g
- cream cheese cream-style - 120 g
- butter soft - 20 g
- lemon juice freshly squeezed - 2 tablespoons
- shallot small, or 1/4 regular onion - 1 piece
- dill chopped - 1.5 tablespoons
- black pepper freshly ground, to taste
- salt to taste, carefully as smoked salmon is salty
- bay leaf for cooking the salmon - 1 piece
Preparation
- Rinse the fresh salmon, pat dry with paper towels and cut into 2–3 larger pieces.
- Pour enough water into a small pot to cover the salmon, add the bay leaf and a pinch of salt. Bring to a boil, reduce the heat to low and add the salmon pieces.
- Poach the salmon over very low heat for 8–10 minutes, until the flesh turns opaque and flakes easily with a fork. Transfer to a plate and let cool completely. Remove any bones.
- Peel the shallot and chop very finely. Cut the smoked salmon into small pieces.
- In a bowl, mix the soft butter with the cream cheese until smooth and creamy.
- Add the cooled, cooked salmon to the bowl, flaking it into smaller pieces with a fork. Add the smoked salmon, chopped shallot, dill and lemon juice.
- Mix everything together with a fork or spoon until combined, but so the spread still has noticeable chunks of fish. Season with pepper and salt carefully – taste before adding more.
- Transfer the spread to a small bowl, cover and refrigerate for at least 30 minutes so the flavours meld and the mixture firms up slightly.
- Serve the chilled spread with toast, crackers or fresh baguette.
Storage
Store the salmon rillettes covered in the refrigerator and consume within 2 days. Always keep it well chilled and do not leave it at room temperature for long periods.
This is my go-to recipe when I want something quick but a bit elegant for guests. It always disappears from the table, and people are surprised how simple it is once they get the recipe.
