Two salmon rillettes

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.

Preparation time 10 mins

Cooking time 10 mins

Total time 20 mins

Cooking method: traditional

Difficulty: beginner

Servings: 6

Ingredients

200 g fresh salmon (without skin or bones)
150 g of smoked salmon
150 g of fresh cheese (ricotta, Boursin, goat's cheese, etc.)
2 tbsp. crème fraîche
1 lemon (zest and juice)
1 tbsp chopped fresh dill (or chives according to your taste)
1 pinch of Espelette pepper or black pepper
Since the smoked salmon is already salty, I did not add any salt.

Preparation

1
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.
2
Preparing the base mixture
In a bowl, mix the cream cheese with the cream, lemon zest, lemon juice and dill. Whisk well until smooth.
3
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...

Keywords: rillettes with two salmon, anti-waste recipe, gluten-free starter, gluten-free salmon recipe

Read it online: https://glutenevasion.fr/recette/rillettes-aux-deux-saumons/