Two-salmon rillettes

After the holidays, I had some leftovers in the refrigerator, including smoked salmon and cream cheese. Since toast wasn't really an option in early January, I decided to make rillettes. These salmon rillettes are perfect for a gourmet appetizer, a casual brunch, or even as a starter. By combining fresh salmon with the richer flavor of smoked salmon, this recipe guarantees a perfect balance of tastes and textures. Naturally gluten-free, it's quick to prepare and sure to please everyone.

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time 20 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 6

Special diet: naturally gluten-free

Ingredients

200g of fresh salmon (skinless and boneless)
150g of smoked salmon
150g of fresh cheese (ricotta, Boursin, goat cheese...)
2 tablespoons of 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 was already salty, I didn't add any more salt.

Preparation

1
Preparing fresh salmon
- Cook the fresh salmon in a pan of boiling salted water for 8 to 10 minutes, until tender. For a quicker version, microwave the fillet for one and a half minutes on each side.
- Drain and let cool. Once cold, crumble it finely using a fork.
2
Preparation of 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 the salmon
- Incorporate the crumbled fresh salmon into the base mixture.
- Roughly chop the smoked salmon. Add it to the mixture, making sure to keep some pieces for a nice texture.
- Season with pepper or Espelette pepper before placing the rillettes in an airtight jar. Let it rest in the refrigerator before enjoying.

Note

Serve with gluten-free bread or stuff small vegetables: peppers, endives, cucumber...

Keywords: two-salmon rillettes, zero-waste recipe, gluten-free appetizer, gluten-free salmon recipe