Salmon rillette
appetizers,  dinner recipes

Salmon rillette the perfect base for a salmon burger!

Salmon rillette

Recipes makes 1 kg
Prep Time1 hr
Cook Time25 mins
Course: Appetizer, Main Course
Keyword: easy to cook, recipes, salmon, Salmon rillette

Ingredients

  • 700 g fresh salmon
  • 2 shallots
  • 1 clove garlic
  • 100 ml white wine
  • 150 g mushrooms
  • as needed chives
  • as needed olive oil
  • as needed salt and pepper

Instructions

  • Skin the salmon (fillet and cut off and reserve the belly section. Use the thick portion of the fillet for another recipe.)
  • Cut the belly section into coarse pieces.
  • Finely chop the shallots and grate the garlic.
  • Chop the chives finely.
  • Remove the stems from the mushrooms, brush the caps clean and quarter them.
  • In a wide pan, heat the olive oil and fry the shallot and garlic.
  • Add the salmon pieces and fry gently.
  • Deglaze with white wine and quickly evaporate the alcohol.
  • Transfer to a blender and pulse until you have a coarse tartare.
  • Season to taste with salt and pepper and add the chopped fresh chives.

Salmon rillette!

This recipe is perfect for using the trimmings and less desirable parts of the salmon. 

Salmon rillette

Serving ideas:

  • As an amuse-bouche. Prepared as a cold ‘bitterbal’ (Dutch miniature croquette) rolled in fried panko.
  • As part of a composition with several salmon creations.
  • As a spread on a slice of olive bread.
  • Perfect base for a salmon burger.

Salmon rillette

Recipes makes 1 kg
Prep Time1 hr
Cook Time25 mins
Course: Appetizer, Main Course
Keyword: easy to cook, recipes, salmon, Salmon rillette

Ingredients

  • 700 g fresh salmon
  • 2 shallots
  • 1 clove garlic
  • 100 ml white wine
  • 150 g mushrooms
  • as needed chives
  • as needed olive oil
  • as needed salt and pepper

Instructions

  • Skin the salmon (fillet and cut off and reserve the belly section. Use the thick portion of the fillet for another recipe.)
  • Cut the belly section into coarse pieces.
  • Finely chop the shallots and grate the garlic.
  • Chop the chives finely.
  • Remove the stems from the mushrooms, brush the caps clean and quarter them.
  • In a wide pan, heat the olive oil and fry the shallot and garlic.
  • Add the salmon pieces and fry gently.
  • Deglaze with white wine and quickly evaporate the alcohol.
  • Transfer to a blender and pulse until you have a coarse tartare.
  • Season to taste with salt and pepper and add the chopped fresh chives.

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