Salmon Rillettes (French spread recipe)  (2024)

FAQs

What are salmon rillettes made of? ›

Hot-smoked salmon is mixed with fresh salmon poached in wine and aromatics to give this rich appetizer spread a remarkable depth of flavor. While training at the Los Angeles Culinary Institute, Anna Zepaltas learned that French cooking doesn't have to be intimidating or fussy.

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.

In a large mixing bowl, combine mascarpone and cream cheeses, green onion, lemon juice, smoked trout, Nordic Spice blend, and salt & pepper. Stir to thoroughly mix. On a large party tray or platter, arrange crackers and top with a dollop of spread. Garnish each piece with a sprig of fresh dill.

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.

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.

Tapioca disease, seen here in tiny white cysts in the flesh of a filleted salmon, is a relatively common condition found in salmon. It's neither harmful to the fish nor humans, albeit unsightly.

Farm-raised salmon is naturally gray; the pink color is added. Wild salmon is naturally pink due to their diet which includes astaxanthin, a reddish-orange compound found in krill and shrimp. Farm-raised salmon, however, eat whatever farmers throw into their pen.

There are many different types of salmon — specifically, five types of Pacific salmon and two types of Atlantic salmon. These days, Atlantic salmon is typically farmed, while Pacific salmon species are primarily wild-caught. Wild-caught Pacific salmon are typically considered to be the healthiest salmon.

Is salmon the healthiest Food in the world? ›

Salmon is one of the most nutritious foods on the planet. This popular fatty fish is not only loaded with nutrients but also may reduce certain risk factors for several diseases. What's more, it's tasty, versatile, and widely available.

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.

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.

Rillettes are great served with crackers or a nice rustic loaf of bread, along with cornichons—those vinegary little French pickles—whole grain mustard, and fruit preserves. Oh, and maybe a beret and some light French jazz playing in the background.

Made with no liver, Rillette is created with specially prepared duck meat that is cooked in duck fat within large kettles. A special blend of subtle spices rounds out the recipe.