Salmon rillets Recipe




about 1h
Heat treatment time

12 months

Salmon rillets

Ingredients list

  • 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

Number of servings

4 servings

Jar suggestion

Le Parfait Super Terrines or Familia Wiss 200 or 350

All products


  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.

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comments on this recipe

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Wendy (HD4 %ex)


« In short, the answer is to use whatever the fish fits in. »

Kevin Ashton (Dy13 8BY)


« As a chef and food writer your recipe needs some more thought.
It would be helpful if the author explained what kind of dish to poach the salmon in. Also for a UK audience, most cooks would ask their supermarket
fish monger to gut and clean the salmon when buying. »