Salmon Rillette Recipe

Poach the fresh salmon

Fill a skillet or shallow saucepan with enough water to barely cover the salmon fillet. Add a pinch of salt and bring to a gentle simmer over medium heat. Reduce heat to low so the water is barely moving and slide in the fresh salmon. Poach gently for 6–8 minutes (depending on thickness) until the fish is just opaque and flakes easily. Remove with a slotted spatula and transfer to a plate to cool slightly.

While salmon cools, finely slice or roughly chop the cold-smoked salmon into 1/4–1/2-inch pieces so it will fold into the rillette for texture.

When the poached salmon is cool enough to handle, use a fork to flake it into large flakes, removing any bones that remain. Pat gently with paper towels to remove excess moisture — the fish should be moist but not wet.

Prepare flavor base

In a small bowl, mash the softened unsalted butter with the mayonnaise until smooth. Stir in the lemon juice, Dijon mustard, finely minced shallot, chopped capers, chopped dill, chives, and hot sauce if using. Season with the 1/2 tsp black pepper and taste; add salt sparingly as the smoked salmon and capers are salty.

Combine fish and binder

Place the flaked poached salmon and chopped cold-smoked salmon in a medium mixing bowl. Add the butter-mayo mixture and use two forks (or a fork and spatula) to gently fold and break down the fish into a cohesive mixture. Aim for a textured spread — not completely puréed; leave some small flakes for mouthfeel. Taste and adjust seasoning with additional lemon juice, pepper, or a pinch of salt if needed.

If you prefer a silkier rillette, pulse half of the mixture briefly in a food processor (6–8 short pulses), then fold back into the remaining mixture to retain some flake texture. Be careful not to over-process.

Add final touches and chill

Stir in the grated lemon zest and reserve a little chopped dill or chive for garnish. Spoon the rillette into a serving bowl or press into a small terrine or jar. Smooth the top and cover with plastic wrap, pressing gently to remove air. Chill in the refrigerator for at least 30 minutes to let flavors meld; up to 4 hours is ideal.

Serve

Before serving, bring the rillette out of the refrigerator 10–15 minutes to take the chill off. Garnish with extra dill or chives and a light drizzle of olive oil if desired. Serve with thinly sliced toasted baguette rounds, crackers, or fresh vegetable crudités.

Store leftovers covered in the refrigerator for up to 3 days. Stir before serving again; if mixture becomes firm, allow to warm slightly or stir in a small teaspoon of mayonnaise or lemon juice to loosen.