These smoked salmon rillettes are inspired by Napa and Bouchon Bistro. Every detail feels like France just set up shop amid California wine country: the zinc counter, the bakery next door, and the {Salmon Rillettes} Smoked Salmon and Herbed Crème Fraîche Spread recipe that is so good I dream about it.
But What Are Rillettes?
Like pâté, rillettes are a traditional French dish that preserves delicious meaty bits. To make traditional rillettes, duck or pork are slow-cooked in their fat and then mixed with flavorings for a delightful spread.
Salmon Rillettes Bouchon-Style
At Bouchon, they make a seriously swoon-worthy version of rillettes with salmon that we adore. However, the recipe is quite labor-intensive. Here, we made an easier and quicker verison.
They’re made by breaking up smoked salmon and folding it with a double dose of anise flavor from the fennel and the herbs and a dollop of crème fraîche for a touch of decadence. This spread has a smoky, sweet, anise flavor and is as delicious on a cracker as it is between bread for a quick sandwich.
Recipe Ingredients
To create these delightful smoked salmon rillettes, you’ll need:
- For the shallots: Unsalted butter, minced shallots, kosher salt, and freshly ground black pepper.
- For the rillettes: Fennel bulbs, lemon juice, fresh herbs (tarragon, chives, or chervil), anise liqueur (optional), lemon zest, and crème fraîche or sour cream.
- Main ingredient: 1 pound of either hot-smoked or cold-smoked salmon or a combination of both, depending on your preference.
How to Make This Recipe
Start by sautéing the shallots in butter until they are soft and translucent. In a separate bowl, combine the sautéed shallots with diced fennel, lemon juice, herbs, anise liqueur (if using), lemon zest, and crème fraîche.
Gently fold in the smoked salmon, broken into bite-sized pieces, ensuring not to overmix to keep the texture light and fluffy. Chill the mixture for at least two hours to allow the flavors to meld beautifully.
Variations On This Recipe
- Herb Variations: Experiment with different herbs like dill or parsley for a different flavor profile.
- Cheese Options: Add a small amount of softened goat cheese or mascarpone for extra creaminess.
- Without Alcohol: Omit the anise liqueur for a simpler version that lets the flavors of the salmon and herbs shine through.
What to Serve This Recipe With
Smoked salmon rillettes pair wonderfully with crisp crostini, hearty crackers, or sliced cucumber for a lighter touch. They’re also fantastic as part of a brunch spread, alongside other dishes like quiche and fruit salad. For beverages, a glass of chilled white wine or a light sparkling wine perfectly complements the richness of the salmon.
Whether hosting a formal dinner party or a casual get-together, smoked salmon rillettes are a surefire way to elevate your menu. This luxurious spread looks impressive and offers a symphony of flavors that your guests will love.
More Salmon Recipes
Here are more recipes our readers like with salmon:
- Paprika Grilled Salmon Salad
- Beet Horseradish Smoked Salmon Breakfast Toasts
- Zucchini Rajas Salmon Tacos
Now, go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
{Salmon Rillettes} Herbed Crème Fraîche Smoked Salmon Spread Recipe
Ingredients
For The Shallots:
- 2 tablespoons unsalted butter
- 1/2 cup minced shallots
- kosher salt
- Freshly ground black pepper
For The Rillettes:
- 2/3 cup small diced fennel bulbs
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped fresh tarragon leaves, chives, or chervil
- 1 tablespoon anise liqueur
such as Pernod or another Pastis (optional)
- 1/2 teaspoon grated lemon zest
- 1/3 cup crème fraîche
or sour cream
- 1 pound hot-smoked salmon
or cold-smoked salmon or a mix of the two
For Serving:
- Crackers or crostini
for serving
Instructions
- To Sauté The Shallots: Melt the butter in a medium frying pan over medium heat. When foaming subsides, add the shallots, season with a pinch of salt and a few cranks of freshly ground black pepper. Cook until the shallots are translucent and soft; set aside to cool slightly.
- To Make The Smoked Salmon Rillettes: Stir the shallots together with the fennel, lemon juice, herbs, Pernod (if using), lemon zest, and crème fraîche. Season with a pinch of salt and some freshly ground black pepper. Break salmon into bite-sized pieces and fold together until just combined. Taste and adjust seasoning as desired. Transfer rillettes to an airtight container, cover, and refrigerate until chilled through, at least 2 hours.
- To Serve The Rillettes: Let the rillettes sit at room temperature for a few minutes before serving so they’re spreadable. To serve, spread on crackers or toast and sprinkle with herbs.
