Photo: Caroline Attwood
Smoked and Steamed Salmon Rillettes Recipe
12 ingredients
2 hr 50 min
3 cups (about 6 [4-ounce] servings)
openrecipes
Pernod-steamed salmon and smoked salmon are mixed with a lemony butter–crème fraîche dressing in this lighter take on rillettes.
Estimated Nutrition (whole recipe, rough)
1113
Calories
61g
Protein
44g
Fat
111g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Smoked Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 1 (20-ounce) skin-on salmon fillet (1 1/4 pounds), pin bones removed
- 3 teaspoons kosher salt , plus more as needed
- 1/2 teaspoon freshly ground white pepper , plus more as needed
- 1/4 cup Pernod
- 3 sticks unsalted butter , at room temperature
- 1/2 cup finely chopped shallots (from about 2 medium shallots)
- 3 tablespoons crème fraîche
- 4 ounces smoked salmon , small dice and at room temperature
- 1/2 teaspoon finely grated lemon zest
- 3 tablespoons freshly squeezed lemon juice (from about 1 1/2 medium lemons)
- 3 large egg yolks , lightly beaten
- Baguette, crackers , or crostini, for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes