There are many salmon recipes on this blog, because of all fish varieties, salmon is my favorite. It’s such a versatile protein – one that goes beyond basic grilling, poaching, or smoking.
A while back I had a dilemma facing me with two leftover salmon filets. And this is how my salmon rillettes recipe was created.
Makes about 24 ounces of rillettes
1 or 2 salmon filets, approximately 12 ounces total, pin bones removed
4 tablespoons butter, divided
4 ounces cream cheese, at room temperature
4 ounces soft goat cheese, at room temperature
1/4 teaspoon salt
1/4 teaspoon white pepper
4 ounces smoked salmon, finely chopped
Fresh chopped parsley, about 3 tablespoons
Rinse and dry the salmon filet. Bring it to room temperature if it’s not already. Heat 2 tablespoons of butter in a skillet over medium-high heat and sauté the salmon by browning it on the flesh side first. The browned butter will help color the salmon.
Turn it over, lower the heat, and season with salt and pepper. Continue cooking until the salmon is medium rare, about 6 minutes total, depending on the thickness. Turn off the heat.
While the fish is still in the skillet remove the skin and discard. Using a spatula, chop up the salmon coarsely. Let cool slightly.
In a medium-sized bowl, combine the cream cheese, goat cheese, and remaining 2 tablespoons of butter. Season with salt and white pepper. Beat until smooth.
Fold in the sautéed salmon, along with the butter from the skillet, as well as the smoked salmon. Try to keep some of the pieces of salmon in tact. At the last minute, add the parsley, gently “pushing” it into the salmon and cheese mixture.
Place in a jar or serving dish, and serve with bread or crackers.
These rillettes are definitely best just made, still slightly warm. If they must be refrigerated, bring them to room temperature before serving.
Rye crackers or bread are fabulous with anything salmon.
Rillettes of pork, or those made from duck or goose are almost purely meat, softly ground to make spreadable.
These salmon rillettes contain some cream cheese and goat cheese for creaminess. If you want “meatier” rillettes, cut back on the cream cheese. The important thing with rillettes is that they’re soft and spreadable.