Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Smoked Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1/4 pound skinless wild salmon fillet
- 1/2 cup water
- 4 tablespoons butter, softened
- 3 ounces smoked salmon
- 1/2 teaspoon finely grated lemon peel
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced fresh dill
- 1 tablespoon snipped fresh chives
- 1/8 teaspoon freshly ground pepper
- 24 slices seedless cucumber, 1/4 inch thick
- =
Directions
1. In a small saucepan, combine the wild salmon and water; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until salmon is opaque throughout, about 7 minutes. Transfer to a plate, and let stand until cool.
2. In a food processor, combine butter and smoked salmon; process until smooth. Flake wild salmon in a large bowl. Add the smoked salmon mixture, lemon peel, lemon juice, dill, chives and pepper. Stir well to combine. Spoon the mixture into a small bowl or two small ramekins. Cover, and refrigerate at least 2 hours or overnight.
3. Remove rillettes from refrigerator 1 hour before serving to soften. Serve spread with cucumber slices.