After the holidays, I had some leftovers in the fridge, including smoked salmon and cream cheese. As toasts were no longer relevant at the beginning of January, I decided to make rillettes. These salmon rillettes can be suitable for a gourmet aperitif, a convivial brunch or even a starter. By combining fresh salmon with the tangier flavor of smoked salmon, this recipe guarantees a perfect balance of tastes and textures. Naturally gluten-free, it is quick to prepare and will delight everyone.
Ingredients
Preparation
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Preparing fresh salmon
- Cook fresh salmon in a pan of boiling salted water for 8 to 10 minutes, until tender. For a quicker version, cook the steak in the microwave for a minute and a half on each side.
- Drain and let cool. Once cold, crumble it finely using a fork.
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Preparing the base mixture
In a bowl, mix the cream cheese with the cream, lemon zest, lemon juice and dill. Whisk well until smooth.
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Adding salmon
- Add the crumbled fresh salmon to the base mixture.
- Coarsely chop the smoked salmon. Add it to the preparation, making sure to keep a few pieces for a nice texture.
- Season with pepper or Espelette pepper, before putting the rillettes in an airtight jar. Leave to rest in the refrigerator before eating.
Note
Serve with gluten-free bread or stuff small vegetables: peppers, endive, cucumber...
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