French-style salmon rillettes

I looked up this recipe on the blog of the French woman Géraldine (La Cuisine de Géraldine), and he instantly stuck with me. The main secret of this spread is the combination of two types of salmon: mild, barely poached with white wine and spices, and smoked salmon, smelling of smoke.

This time I made it when I bought a bigger piece of salmon fillet. I divided it into several parts: I salted the nicest and thickest one and prepared a Scandinavian dinner with fresh potato salad (here link), the thinner, tail fillet traveled to salmon and leek cake, and the fat belly is covered with this spread.

Ingredients (for 4-6 servings)

• 150-200 g fresh salmon fillet (salmon belly is ideal)
• 120-150 g smoked salmon
• 100 gr cream cheese (Philadelphia type; I use Billa from IKI)
• 1 pc. spring onion (shallot)
• 1 tbsp chopped capers
• 2 tbsp chopped fresh dill (+ sprig for cooking)
• 1 tbsp chopped fresh parsley
• 1 pc. lemons (you will need grated peel and 1 tbsp juice)
• 100 ml dry white wine + 100 ml water (for cooking salmon)
• Salt and freshly ground black pepper

Production process

1. Cooking salmon: Pour the white wine, water, quartered spring onion and a sprig of dill into a pan or small pot. Bring to a boil, add fresh salmon, cover and cook on medium heat for 7 minutes.
2. Shredding: Take the cooked salmon out, let it cool a little and mash it into small pieces with a fork. Finely chop the smoked salmon with a knife.
3. Blending: In a bowl, mix chopped cooked and smoked salmon, cream cheese, chopped capers, dill, parsley, grate lemon peel and add a spoonful of lemon juice. Season with salt and pepper.
4. End: Mix everything with a fork to a creamy, spreadable consistency. Place in a jar and refrigerate for at least 30 minutes (ideally a few hours or overnight to allow the flavors to meld).

With what to supply?

Best served on a toasted French baguette (bagel / toast / crostini) slices, chips or placed in fresh cucumber “boats”.

What if I don’t want to use/don’t have wine?

You can replace the wine with water with a few tablespoons of wine vinegar.

Delicious!

Salmon spread – rillettes

Author Lina

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Ingredients

• 150-200 g fresh salmon fillet (salmon belly is ideal)
• 120-150 g smoked salmon
• 100 g cream cheese (Philadelphia type; I use Billa from IKI)
• 1 shallot
• 1 tbsp chopped capers
• 2 tbsp chopped fresh dill (+ sprig for cooking)
• 1 tbsp chopped fresh parsley
• 1 lemons (you will need grated peel and 1 tbsp juice)
• 100 ml dry white wine + 100 ml water (for cooking salmon)
• Salt and freshly ground black pepper

Instructions

1. Cooking the salmon: Pour white wine, water, quartered scallions and a sprig of dill into a pan or small pot. Bring to a boil, add fresh salmon, cover and cook on medium heat for 7 minutes.
2. Chopping: Remove the cooked salmon, let it cool a little and mash it with a fork into small pieces. Finely chop the smoked salmon with a knife.
3. Mixing: In a bowl, mix chopped cooked and smoked salmon, cream cheese, chopped capers, dill, parsley, grate lemon peel and add a spoonful of lemon juice. Season with salt and pepper.
4. Finish: Mix everything with a fork to a creamy, spreadable consistency. Place in a jar and refrigerate for at least 30 minutes (ideally a few hours or overnight to allow the flavors to meld).

Notes

Ingredients (for 4-6 servings)

Best on a toasted French baguette (bagel/toast/crostini) slice, crisps or placed in fresh cucumber “boats”.

You can replace the wine with water with a few tablespoons of wine vinegar.