Recipe courtesy of Laura Calder
Episode: Simple Terrines
Salmon Rillettes
Total:
50 min
Active:
15 min
Yield:
1 cup/250 g
Level:
Easy
Total:
50 min
Active:
15 min
Yield:
1 cup/250 g
Level:
Easy

Ingredients

  • 1 tablespoon olive oil
  • 6 ounces/170 g salmon, cut into large cubes
  • 1/3 cup/70 g butter, softened
  • 1 tablespoon creme fraiche
  • 1 tablespoon chopped shallot
  • 1 tablespoon chopped fresh tarragon
  • Kosher salt and freshly ground black pepper
  • 1 lemon, juiced

Directions

Heat the oil in a saute pan and gently cook the salmon, leaving the pieces slightly pink in the center, about 5 minutes. Cool. In a food processor or using two forks, shred the salmon and mix with the butter. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want it nice and smearable.

IDEAS YOU'LL LOVE

Smoked-Salmon Rillettes

Recipe courtesy of Michael Chiarello

Salmon Kulebyaka

Recipe courtesy of Michael Symon

Poached Salmon

Recipe courtesy of Dan Barber

Horseradish Salmon

Recipe courtesy of Cooking Channel

Saucy Salmon

Recipe courtesy of Ellie Krieger

Salmon Tacos

Salmon Cupcakes

Salmon Wellington

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV