Salmon Rillette Recipe
Le Bernardin Salmon Rillette with Toast
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Ingredients
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Salmon Rillette
Toasts & Garnish
Method
Salmon Rillette
- 1
Poach the fresh salmon
Fill a medium skillet with enough water to barely cover the salmon (about 1 to 1.5 cups). Add a pinch of salt and bring to a gentle simmer over medium heat. Add the fresh salmon fillet, reduce heat to low so the surface barely moves, and poach until just opaque and flaky, about 6–8 minutes depending on thickness. Remove with a slotted spatula and let cool on a plate until warm but handleable. Reserve 2–3 tablespoons of the poaching liquid.
- 2
Flake and combine
Using two forks, flake the poached salmon into bite-size pieces and transfer to a mixing bowl. Finely chop the smoked salmon and add it to the bowl. Add the softened butter, mayonnaise, crème fraîche, Dijon mustard, lemon juice, lemon zest, chopped capers, minced shallot, chopped dill, chopped chives and olive oil.
- 3
Texture and seasoning
Using a fork, gently mash and fold the mixture until a cohesive, slightly chunky paste forms — you want visible flakes but the whole should hold together. If the mixture seems dry, add 1–2 tablespoons of the reserved poaching liquid or additional crème fraîche to loosen. Season with sea salt and freshly ground black pepper, tasting and adjusting lemon, salt or dill to preference.
- 4
Chill for flavor
Transfer the rillette to a shallow serving bowl or individual ramekins, smoothing the top. Cover tightly with plastic wrap and chill in the refrigerator for at least 1 hour to let flavors meld and the butter firm up (2 hours preferred).
- 5
Toasts & Assembly
- 6
Prepare the toasts
Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Lightly brush each slice with melted butter or olive oil. Toast in the oven until edges are golden and crisp, about 6–8 minutes, flipping once for even color. Alternatively, toast in a skillet over medium heat for 1–2 minutes per side.
- 7
