Smoked Fish Rillette; 2 Ways
Rillettes are apart of French charcuterie; pork, duck, or fish cooked in its own fat, pressed in a jar or ramekin, used as a spread for crackers, breads, or toast. They’re kinda like a cross between confit and a pate. Since the fish rillettes aren’t cooked in its own fat, a dairy-based fat is stirred in; that fat being crème fraiche, mayo, cream cheese, or sour cream. In these two particular cases, I’ve used smoked salmon and cream cheese with dill, shallots, and dijon; smoked sable and crème fraiche with chives, shallots, and pine nuts.
Ingredients
Smoked Salmon Rillette
- 1 cup hot smoked salmon flaked
- 1/4 cup cold smoked salmon finely chopped
- 1/4 cup Tillamook cream cheese
- 2 tbsp shallots finely chopped
- 2 tbsp dill finely chopped
- 2 tsp dijon mustard
- 1 tsp cracked black pepper
Smoked Sable Rillette
- 1 cup smoked sable
- 1/4 cup crème fraiche
- 3 tbsp chives finely chopped
- 2 tbsp shallots finely chopped
- 2 tbsp pine nuts toasted
- 2 tsp lemon juice
- 1/2 tsp cracked black pepper
Instructions
Smoked Salmon Rillette
- Mix together the cream cheese, shallots, dill, dijon, and pepper.
- Stir in the hot and cold smoked salmon.
Smoked Sable Rillette
- Mix together the crème fraiche, chives, shallots, pine nuts, lemon juice, and pepper.
- Stir in the smoked sable.
