Recipe Salmon rillets

Start making the chic and high-end version of rillette. This recipe will take a little time to prepare but it is worth it because it is ideal as an aperitif on grilled toast or as a starter with a green salad.

Rillettes de saumon
Watch video
Preparation time:
Heat treatment time:
Shelf life:
12 mois
Community rating:


Number of persons: Several
  • 1 fresh salmon (about 700 g) or fillets
  • 200 g of smoked salmon
  • 200 g of butter
  • 2 eggs
  • 1 carrot
  • 1 onion
  • 1 clove
  • Thyme
  • Salt, pepper

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)


  1. Add the carrot, chopped onion, clove, thyme, to boiling water and cook for about 5 minutes. Season to taste with salt and pepper.
  2. Wash and gut the salmon or ask your fish monger to do so, remove the head and tail. Reduce the heat and cook the salmon in the stock.
  3. Cook in simmering water for 15 minutes. If using salmon fillets, 7 minutes should be enough.
  4. Remove from the heat and allow to cool. Meanwhile, cut the smoked salmon into 2-3 mm cubes. When the stock has cooled down, drain and take the salmon flesh out.
  5. Crush the flesh with a fork into a bowl, incorporating slowly the butter, egg yolks and smoked salmon dice cubes.
  6. Fill the Le Parfait Super Terrines or Le Parfait Familia Wiss Terrines up to 2 cm from the brim. Seal tightly and proceed immediately to the heat treatment for 1 hour at 100°C.

Rate this recipe

Your vote has been saved, thank you!
Saving ...
An error has occured, please try again later.
An error has occured, please try again later.

1 comment

Je rajoute un peu d aneth


Leave a comment

Please note, comments need to be approved before they are published.