Smoked Salmon Rillette

If you don’t know what a rillette is, you’re missing out. Rillettes, at its core, are a savory meat spread. Originating in the Loire region of France, it’s a method of preserving meat by braising a fatty cut with white wine, garlic, and spices like clove, allspice, and bay leaf.

Once they’re cooked, the meat is shredded and emulsified with the cooked fat creating a beautifully textured spread.

Smoked Salmon Rillette

While my smoked salmon rillette is probably closer to being a pǎté vs a rillette, since I’m pouring melted butter over it, I’m sticking with rillette. Regardless, this recipe is creamy, smoky, and oh-so EASY to make! A perfect addition to your next party spread.

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About the Ingredients

hot-smoked salmon is used because of the texture and stronger smoked flavor. Hot smoked salmon is cooked at a much higher temperature, resulting in a more cooked, flakier texture and stronger smoky flavor. Cold smoked salmon is smoked at a low temperature, leaving it with a more delicate, silky texture and milder smoky taste, closer to raw salmon (think lox).

cream cheese bumps up the salmon with a thick creamy texture. They just go together (ever heard of a bagel with lox?)

sour cream adds a creamy-acidic flavor needed with the fatty salmon.

Chinese mustard adds a spicy and vibrant flavor.

pure horseradish adds a little spice and sharpness.

lemon juice adds brightness

parsley adds a freshness to the smoked salmon

salted butter is used as the covering for the rillette

Tools You Need

Beautiful 2-Speed Immersion Blender with Chopper & Measuring Cup, White Icing by Drew Barrymore

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ThermoWorks Hi-Temp Silicone Spatula

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Making the Rillette

The process is actually really easy. Since the salmon is already cooked, it’s much easier than a typical rillette’s.

Melt the Butter. The first thing you will want to do is gently melt butter in a butter melting half quart pan or small saucepan over low heat or in the microwave in a microwave-safe glass with a pour spout, and set aside.

Make the rillette. Add the salmon into your food processor bowl along with cream cheese, sour cream, mustard, horseradish, lemon juice, parsley, and garlic. Pulse 5 to 6 times or until well combined and the mixture is a spreadable consistency. Season with Salt and pepper if needed, and pulse once or twice just to combine.

Chill and serve. Transfer the mixture into one 8oz ramekin (or any straight-sided jar-8oz or larger), pressing down with a spatula and working it into the corners and against the walls to avoid trapping any air bubbles, and smooth the top into an even layer. Pour the melted butter over the top of the rillette(s). Scatter with extra parsley, if desired. Cover, and place in the fridge for about 1 hour to set up. Serve the rillettes spread over crostini, bagel chips, or shredded wheat crackers.

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