Salmon Rillette
Salmon Rillette
Ingredients
For the Salmon Rillette
- 1 pound salmon belly
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup shallots, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup white wine
- 1/4 cup heavy cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon chives, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 lemon, juiced
For Serving
- toasty bread, as needed
Instructions
- 1
Preheat a cast iron pan over medium-high heat. Add 1 tablespoon of olive oil to the hot pan. Place the 1 pound of salmon belly filets, skin-side down, into the pan. Sear the salmon for 4 minutes until the skin is crispy.
⏱️ 5 min
- 2
Flip the salmon and cook for another 2 minutes on the flesh side. The salmon should be slightly undercooked in the center. Remove the salmon from the pan and let it cool.
⏱️ 7 min
- 3
In the same pan, add 2 tablespoons of butter. Add 1/2 cup of finely diced shallots and 1/2 cup of finely diced celery. Sauté until softened, about 3-4 minutes.
⏱️ 4 min
- 4
Pour in 1/4 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and reduce the liquid by half.
⏱️ 3 min
- 5
Add 1/4 cup of heavy cream and reduce again by half. Remove the pan from the heat and allow the mixture to cool.
⏱️ 3 min
- 6
Once the salmon is cool enough to handle, remove the skin and discard it. Flake the salmon flesh into a large bowl using a fork.
⏱️ 5 min
- 7
Add the cooled shallot and celery mixture to the salmon. Add 1/4 cup of mayonnaise, 1 tablespoon of Dijon mustard, 2 tablespoons of chopped fresh dill, and 1 tablespoon of chopped chives to the bowl.
⏱️ 3 min
- 8
Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Squeeze in the juice of 1/2 a lemon.
⏱️ 2 min
- 9
Mix all ingredients together gently until just combined, being careful not to overmix.
⏱️ 1 min
- 10
Transfer the salmon rillette to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min
- 11
Serve chilled with toasty bread.
Kitchen Tools
Nutrition Facts (per serving)
Salmon Rillette
For the Salmon Rillette
- 1 pound salmon belly
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup shallots, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup white wine
- 1/4 cup heavy cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon chives, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 lemon, juiced
For Serving
- toasty bread, as needed
Instructions
- 1
Preheat a cast iron pan over medium-high heat. Add 1 tablespoon of olive oil to the hot pan. Place the 1 pound of salmon belly filets, skin-side down, into the pan. Sear the salmon for 4 minutes until the skin is crispy.
⏱️ 5 min - 2
Flip the salmon and cook for another 2 minutes on the flesh side. The salmon should be slightly undercooked in the center. Remove the salmon from the pan and let it cool.
⏱️ 7 min - 3
In the same pan, add 2 tablespoons of butter. Add 1/2 cup of finely diced shallots and 1/2 cup of finely diced celery. Sauté until softened, about 3-4 minutes.
⏱️ 4 min - 4
Pour in 1/4 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and reduce the liquid by half.
⏱️ 3 min - 5
Add 1/4 cup of heavy cream and reduce again by half. Remove the pan from the heat and allow the mixture to cool.
⏱️ 3 min - 6
Once the salmon is cool enough to handle, remove the skin and discard it. Flake the salmon flesh into a large bowl using a fork.
⏱️ 5 min - 7
Add the cooled shallot and celery mixture to the salmon. Add 1/4 cup of mayonnaise, 1 tablespoon of Dijon mustard, 2 tablespoons of chopped fresh dill, and 1 tablespoon of chopped chives to the bowl.
⏱️ 3 min - 8
Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Squeeze in the juice of 1/2 a lemon.
⏱️ 2 min - 9
Mix all ingredients together gently until just combined, being careful not to overmix.
⏱️ 1 min - 10
Transfer the salmon rillette to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min - 11
Serve chilled with toasty bread.