Salmon Rillettes: A French, open faced sandwich spread that’s perfect for a light lunch!
The time has come for the third and final seafood rillette recipe from Around My French Table. And we saved the best for last. Although I enjoyed the sardine and tuna versions, these salmon rilettes trumped them all.
What Are Rillettes?
As a quick review, rillettes are a meat spread similar to pâté. More typically made of pork or goose meat, Dorie Greenspan has shared three scrumptious fish options.
This may be a shocker to some of my Dorista friends, but Bill loved this dish! I had some corn chips on the counter for some mango salsa so I offered him that or the salmon rillettes. Without hesitation, he chose the salmon…then dove in again and again. I should have made a double batch.
How to Make This Fresh Salmon Spread
I whipped up a terrine of this spread in no time. Fresh salmon chunks were poached in a bath of white wine, bay, lemon peel, a sliver of chile pepper, coriander seed, white peppercorns and spring onion greens.
The cooked salmon was then mashed and mixed with diced smoked salmon, lemon zest, minced onion, minced chile and finally some softened butter. Packed in either a small serving dish or canning jar, this salmon spread was refrigerated a few hours before serving with crackers or hearty bread slices.
The Recipe for Salmon Rillettes
This recipe can be viewed and printed from the PBS website.
Today, I am on an 8 hour road trip to Iowa for my high school reunion. I’m sure we’ll pretend we are 18 again and can endure late lights of cocktails, laughter and reminiscing. We’ll be remembering our dear friend, Steve Gradwohl, who unexpectedly passed away last May.
I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #11: Eat nutrient dense food. Don’t waste your calories. Good fats (avocado, olive oil, salmon) and fiber rich foods (fruits, veggies, whole grains) will actually satisfy your hunger better than junk food.