Wild Atlantic salmon rillettes with dill and shallot from Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie (page 190) by Brian Polcyn and Michael Ruhlman

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

  • mjes on September 02, 2021

    I went with Alaskan salmon as it is local. This makes a great spread for toasts or crackers but it isn't my favorite form of salmon spread -- I lean towards cream cheese or sour cream as a base.

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