Salmon rillettes (Rillettes de saumon) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 80) by Paula Wolfert

  • salmon fillets
  • smoked salmon
  • shallots
  • nutmeg
  • butter
  • dry white wine
  • egg yolks
  • clarified butter
  • EYB Comments

    Requires three days refrigeration before serving.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires three days refrigeration before serving.

  • twoyolks on December 28, 2015

    I also had problems getting a coarse texture on the salmon. The smoked salmon ends up dominating the flavor of the rillettes.

  • fprincess on December 22, 2010

    These are divine and easy to make. I made them in a food processor using the blunt edge of the blade and pulsing as little as I could. However this was still too much to preserve the wonderful coarse texture of rillettes and really taste the two types of salmon. Next time I will try blending everything with a fork.

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