Salmon rillettes
Fresh and smoked salmon mixed with cream, mustard, lemon and dill.
Active time25 min
Cooking10 min
Total1 h 30 minResting : 1 h
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Ingredients
- 5 g dill
- 1 lemon
- 100 g thick crème fraîche
- 250 g fresh salmon
- 120 g smoked salmon
- 15 g Dijon mustard
Preparation
Remove the bones from the fresh salmon. Steam for 8 to 10 minutes, until the flesh is opaque. Remove the skin and leave to cool slightly for 15 minutes.
250 g fresh salmon- steamer
While the salmon cools, cut the smoked salmon into small pieces, wash and finely chop the dill, then squeeze the lemon. Flake the fresh salmon and mix with the smoked salmon, crème fraîche, mustard, dill and a little lemon juice. Taste before adding the remaining juice.
5 g dill1 lemon100 g thick crème fraîche120 g smoked salmon15 g Dijon mustard- knife
- mixing bowl
- fork
Cover and refrigerate for 45 minutes before serving in a bowl.
- bowl
Allergens
- Fish
- Milk
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration