Smoked And Fresh Salmon Rillettes Recipes

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SMOKED SALMON RILLETTES WITH RYE TOASTS



Smoked Salmon Rillettes with Rye Toasts image

Provided by Eric Greenspan

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 pound smoked salmon
1/2 cup extra-virginolive oil, plus more as needed
15 to 20 heirloom cherry tomatoes in assorted colors, halved
1 cucumber, finely diced
1/2 red onion, thinly sliced
1 teaspoon drained capers
1 lemon, juiced
1/2 loaf crusty rye bread, sliced and cut into crostini
4 bunches scallions, chopped
2 ounces vodka
1 pound cream cheese, at room temperature
Parsley or celery leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the smoked salmon and 1/2 cup olive oil in a food processor and process until the mixture is spreadable. Transfer to a pastry bag (or resealable plastic bag with a corner snipped) and divide the salmon rillette equally among four 8-ounce mason jars. Set aside and wipe out the food processor.
  • Combine the tomatoes, cucumbers, red onion and capers in a medium bowl. Add the lemon juice and a drizzle of olive oil and stir to combine. Top the rillettes with the tomato mixture to fill the jars.
  • Brush the crostini with olive oil, transfer to a rimmed baking sheet and bake until golden and toasted, about 5 minutes.
  • Meanwhile, lightly coat a large skillet with olive oil and heat over high heat. Add the scallions and cook, stirring, until translucent. Add the vodka and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the skillet is almost dry.
  • Transfer the scallions to a food processor, add the cream cheese and process until fully incorporated. Spread the scallion cream cheese on the crostini, sprinkle the rillettes with parsley and serve.

SMOKED SALMON RILLETTES



Smoked Salmon Rillettes image

We've made this delectable and super simple salmon dip even easier by using smoked salmon in place of the more classic poached fish. A combination of whipped butter and crème fraîche makes it irresistibly creamy.

Provided by Katherine Sacks

Categories     Christmas Eve     Christmas     Appetizer     Salmon     Hors D'Oeuvre     Wedding

Yield 8 servings

Number Of Ingredients 10

1/3 cup finely chopped shallots (about 2 small)
1 cup crème fraîche
1/2 cup (1 stick) unsalted butter, melted
8 ounces smoked salmon
2 teaspoons finely grated lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup finely chopped chives, plus more for garnish
Rye crackers and flaky sea salt (for serving)

Steps:

  • Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.
  • Spread rillettes onto crackers, then top with chives and sea salt.
  • Do ahead
  • Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.

SALMON RILLETTES



Salmon Rillettes image

A light but rich tasting spread made with fresh and smoked salmon. This is my adaptation of David Lebovitz's adaptation of Susan Loomis's salmon rillettes, a recipe that I have been wanting to make for years. A more buttery version is in Susan Loomis's wonderful book "Cooking at Home on Rue Tatin," and on David Lebovitz's eponymous website. David uses a mixture of steamed fresh salmon and smoked salmon, and I have followed suit, changing the proportions slightly. I used much less butter - 1 tablespoon, and a tablespoon each of olive oil and crème fraîche, as well as some Greek yogurt, and I still came up with a mixture that I can call rillettes. You can serve the spread with sliced bread or crackers, spoon onto endive leaves, cucumber rounds or squares of red and green pepper, or use as a filling for miniature bell peppers. You can also substitute these salmon rillettes for the smoked trout rillettes in the recipe for "Lentils With Smoked Trout Rillettes" from earlier this week. As always, use a fork, not a food processor, to make this.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, snack, dips and spreads

Time 20m

Yield 1 3/4 cups, serving 8 generously

Number Of Ingredients 9

1 6-ounce salmon fillet, bones removed
Salt and freshly ground pepper
5 ounces smoked salmon, cut into thin strips, then into 1/4-inch pieces
1 tablespoon unsalted butter, at room temperature
1 tablespoon extra virgin olive oil
4 tablespoons plain Greek yogurt
1 tablespoon crème fraîche (or omit and use 5 tablespoons yogurt)
1 1-2 to 2 tablespoons fresh lemon juice
2 tablespoons chopped chives

Steps:

  • Lightly oil a steamer basket. Season salmon with salt and pepper and place in steamer basket over 1 inch of boiling water. Cover and steam 5 to 8 minutes, depending on thickness of the salmon. It should be just cooked through and easy to flake apart, but moist. Remove from heat and allow to cool.
  • Using a fork or a whisk, cream butter and olive oil together until mixture is smooth and emulsified.
  • Flake salmon into a medium-size bowl and add smoked salmon. Using a fork, mash the two together until well combined and salmon has broken down like canned tuna. Add butter and olive oil, yogurt and crème fraîche and work together with a fork until well combined. Add lemon juice to taste and the chives, and mix together well. Add pepper and mix together. Chill for 1 to 2 hours. Allow to come to room temperature before serving.
  • Either spoon onto endive leaves or other vegetables, or serve with toasted bread or crackers.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 137 milligrams, Sugar 0 grams, TransFat 0 grams

FRESH & SMOKED SALMON RILLETTES



Fresh & smoked salmon rillettes image

A simple starter, fresh and rich, that makes a bit more of a pack of smoked salmon - serve instead of pâté on rye or piled into chicory leaves

Provided by Diana Henry

Categories     Starter

Time 35m

Number Of Ingredients 16

150ml vermouth
½ onion , sliced
2 tbsp lemon juice , plus a squeeze
small bunch parsley , stalks only (use the leaves below)
8 black peppercorns
280g salmon fillet
125g smoked salmon , cut into small shreds
30g butter , melted
1 tbsp chopped chervil (or chives if you can't get chervil)
rye bread and chicory leaves, to serve (optional)
200g crème fraîche
2 tbsp finely chopped parsley and chives
2 tbsp capers , rinsed of salt or brine
1 small shallot , finely chopped
1 tbsp extra virgin olive oil
lemon juice , to taste

Steps:

  • Put the vermouth, onion, lemon juice, parsley stalks and peppercorns in a saucepan with 150ml water and bring to the boil. Simmer for 10 mins. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 mins. Let the salmon sit and cool in the liquid.
  • Lift the salmon out of its poaching liquid, remove the skin and flake the flesh roughly. Mix the flesh with the smoked salmon, a good squeeze of lemon, the butter, chervil and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).
  • Mix the crème fraîche with the herbs, capers, shallot, oil and lemon juice to taste. Serve the rillettes with leaves of chicory - its bitterness is very good against the richness of the salmon - the caper crème fraîche and some rye bread, if you like.

Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium

SMOKED AND FRESH SALMON RILLETTES



Smoked and Fresh Salmon Rillettes image

The owner of the Clair de Lune restaurant located in the heart of Ottawa's Byward Market in Ontario served this to his many well-known patrons; when he retired and closed his restaurant he shared this famous recipe, a favourite of our late prime minister Pierre Elliot Trudeau. Source: a news article on the internet.

Provided by Elly in Canada

Categories     Spreads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 lb fresh wild boneless salmon fillet (may use Atlantic or Pacific)
3 1/2 ounces smoked salmon
2 shallots
1 tablespoon capers
1/2 bunch fresh chives
1 cup yogurt
1/2 lime, juice of
1/2 cup unsalted clarified butter (one stick of butter)
2 drops Tabasco sauce

Steps:

  • Note: All ingredients must be at room temperature. Chilling time of 6 hours not included in cook time.
  • Brush olive oil over fresh salmon; wrap in aluminum foil and cook in oven preheated to 400 degreesF (200 degreesC) for 8 minutes. Remove and let cool.
  • Break up cooked salmon by hand into smaller chunks of about 1/2 inch (12 mm). Cut smoked salmon into similar-size pieces.
  • Chop shallots, capers and chives and hand mix in a stainless steel bowl with cooked salmon, smoked salmon, yogurt, lime juice and clarified butter.
  • Mix in Tabasco, then place mixture in a 4-cup (1-L) terrine mould and refrigerate, covered, 6 hours.
  • Serve sliced 1 inch (2.5 cm) thick with Pommeroy Mustard Mayonnaise (3 parts mayonnaise to 1 part grainy mustard).

Nutrition Facts : Calories 280.9, Fat 18.2, SaturatedFat 8.9, Cholesterol 67, Sodium 195.8, Carbohydrate 11.2, Fiber 5, Sugar 5.2, Protein 21.6

SMOKED SALMON RILLETTES ON TORTILLA WAFERS



Smoked Salmon Rillettes on Tortilla Wafers image

Provided by Rozanne Gold

Categories     Milk/Cream     Food Processor     Fish     Bake     Cocktail Party     Salmon     Summer     Chill     Tarragon     Tortillas     Bon Appétit

Yield Makes about 40

Number Of Ingredients 11

5 8-inch-diameter flour tortillas
Olive oil
3 tablespoons water
1 9-ounce salmon fillet with skin
1/2 pound thinly sliced smoked salmon, coarsely chopped
1/3 cup crème fraîche or sour cream
1/4 cup (1/2 stick) butter, room temperature
1 tablespoon minced fresh tarragon
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon peel
Finely chopped fresh chives

Steps:

  • Preheat oven to 375°F. Using 2-inch-diameter cookie cutter, cut out 8 rounds from each tortilla. Place rounds on heavy large baking sheet. Brush both sides of tortilla rounds with olive oil. Bake until rounds are golden and crisp, about 9 minutes. Set tortilla wafers aside.
  • Preheat oven to 400°F. Sprinkle 3 tablespoons water over heavy rimmed baking sheet. Place salmon fillet, skin side down, on baking sheet. Sprinkle with salt and pepper. Bake until salmon is opaque in center, about 15 minutes. Cool completely. Remove skin from salmon. Coarsely flake salmon into large bowl.
  • Combine flaked salmon, smoked salmon, crème fraîche, and butter in food processor. Using on/off turns, blend ingredients just until coarse paste forms (do not overprocess).
  • Transfer salmon mixture to medium bowl. Stir in tarragon, lemon juice, and lemon peel. Season rillettes to taste with salt and pepper. Cover and refrigerate until firm, about 2 hours. (Can be made 2 days ahead. Store wafers airtight at room temperature. Keep rillettes refrigerated.)
  • Spread rillettes over tortilla wafers. Arrange wafers on platter. Sprinkle with chives and serve.

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