Salmon Rillettes

Rillettes de Saumon

Preparation info
  • Makes 2 Cups; Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This dish improves with a little age; keep it for up to 1 week under a layer of clarified butter. It is perfect starting on the third day. Try it also with mixtures of fresh and smoked eel, trout, or mackerel. These rillettes also go well with a salad of roasted red peppers, thin green beans, and tender lettuce leaves.


  • ½ pound skinned fresh salmon fillet, preferably wild, cut into 4 pieces
  • ¼ teaspoon fine sea salt
  • 9


  1. Sprinkle the fresh salmon with the salt and let stand at room temperature for 20 minutes. Then pat dry with paper towels.
  2. In a medium skillet, slowly cook the shallot in 1 tablespoon of the butter until soft but not brown, 2 to 3 minutes. Add the wine and arrange the f