Description
A smooth, spreadable salmon rillette made with tender cooked salmon, butter, a touch of mayo, lemon, and herbs — perfect for spreading on toasted baguette slices as an elegant appetizer.
Ingredients
Units
Scale
- 8 oz salmon fillet
- 6 tbsp butter, softened
- 2 tbsp mayonnaise
- 1 shallot, finely minced
- 1 tbsp chives, finely chopped
- 1 lemon (zest and juice)
- Kosher salt, to taste
- Black pepper, to taste
- 1 baguette, to serve
Instructions
- Poach or gently steam the salmon until just cooked through. Let cool, then flake into small pieces.
- In a mixing bowl, combine the softened butter and mayonnaise until smooth.
- Add the minced shallot, chopped chives, lemon zest, and a small squeeze of lemon juice. Mix to combine.
- Fold in the flaked salmon gently, keeping some texture.
- Season with kosher salt and black pepper to taste. Adjust lemon to preference.
- Chill for at least 30 minutes to allow flavors to develop.
- Serve spread over slices of baguette.
Notes
- Do not overmix the salmon; a little texture is ideal.
- Adjust lemon juice gradually — too much can overpower the delicate salmon.
- Serve chilled but allow to soften slightly before spreading.
Nutrition
- Serving Size: 2 tbsp
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg