Salmon Rillettes (French spread recipe)  (2024)

FAQs

What are salmon rillettes made of? ›

Homemade Salmon Rillettes is a decadent holiday appetizer! Poached salmon fillets and smoked salmon are mixed with softened butter, sour cream, lemon, capers, sautéed shallot, and fresh herbs. Chill in a fridge to help setup, then serve spread on crackers, bread, or endive leaves.

Process cream cheese in a food processor to soften completely. Add smoked salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

Gizzard Rillettes are a great source of protein. (Along with a host of vitamins and minerals, and cholesterol to boot.) Plus, a slow and low braise gives plenty of time to break down this tough organ into the tender goodness it should be.

The French word rillettes is first evidenced in 1845. It derives from the Old French rille, meaning a slice of pork, which is first attested in 1480. This is a dialect variation of the Old French reille, meaning a lath or strip of wood, from the Latin regula.

While rillette has a chunky texture, pâtés have a smoother texture. Another difference is in the type of meat that is found in rillettes and pâtés. Pâtés are made from meat such as liver, while rillette is made from chunks of meat harvested from a leg, breast, rib, or thigh.

Ingredients. Minced Salmon (Fish) (67%), Water, Rusk (Wheat Flour, Water, Salt, Raising Agent (E503), Soya Protein Concentrate, Minced Cod (Fish) (3%), Barley Malt Vinegar, Potato Starch, Concentrated Tomato Paste, Salt, Concentrated Lemon Juice, Sugar, Yeast Extract, Colour (Paprika Extract).

It's called albumin. And it lives in your salmon whether it's cooked or not, no matter where it's from, how it's raised, or how much you paid for it. Albumin is a liquid protein that solidifies when the fish is cooked, seeping out as the muscle fibers contract under heat, becoming thick and a bright white.

Ingredients: cooked salmon, water, sunflower oil, milk proteins (sodium caseinate, whey powder, potato starch, defatted soy flour, onion, salt, spices, spices extracts, autolyzed yeast extracts, smoke flavoring, paprika extract.

You can pull the jars out the day before, or even up to a few hours ahead of time for a quick delicious snack that will surely impress your friends. Rillettes are best served at room temperature spread thickly on toasted bread. Don't forget to eat with cornichon and a smear of Dijon mustard.

try to limit processed meat products such as sausages, salami, pâté and beefburgers, because these are generally high in fat – they are often high in salt, too.

What do rillettes taste like? ›

Rillettes has a rich, fatty flavor that is offset by a touch of acidity. The texture is smooth and creamy, with a slight graininess from the shredded meat. There is also a hint of smokiness from the cooking process. Overall, rillettes is an intensely flavorful experience that is sure to satisfy anyone's hunger.

For the rillettes: Add the salmon into the bowl of your food processor along with the cream cheese, sour cream, mustard, horseradish, lemon zest and lemon juice. Pulse 5 to 6 times or until well combined and the mixture is a spreadable consistency.

That white goo is called albumin, which is a protein that exists in all salmon. Cooking the fish causes muscle fibers in the fillet to contract, essentially squeezing the albumin out of the fillet to collect on the surface.

Rillettes are pork, chicken, or duck meat (it can also be fish) that's been chopped or shredded, cooked in its own fat, minced, and mixed with some of the fat from the cooking process. Rillette's texture is loose with threads of meat visible.

Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon. Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined. Cover and chill 3 hours.