The Recipes

Salmon Rillettes

Although the little jars I bought were smaller than I originally thought I wanted, they turned out to be just about perfect.  A little package of goodness, served alongside bread or crackers... amazing!  I promise they're much more filling than you expect.

Salmon Rillettes


- 6 oz. salmon fillet
- 4 oz. smoked salmon
- 1 rib celery, roughly chopped
- 1 bay leaf
- 1 leek, ends removed
- 1 T. coriander seeds
- 1 T. peppercorns
- 1 T. capers
- 1/2 shallot, diced
- 1 T. Greek yogurt
- 1 T. sour cream
- 5 chives, finely diced
- 1 tsp. ground coriander
- 1 tsp. grated fresh horseradish
- 1 tsp. cayenne
- 1 tsp. ground cumin
- 1 lemon, zested and juiced
- salt
- pepper
- olive oil

Bring a pot of water to a boil with the celery, leek, bay leaf, coriander seeds, and peppercorns.  Season the water with salt.  Add the salmon fillet to the water, cover, and remove from the heat for ten minutes.  Transfer the salmon to a plate and refrigerate to cool completely.  Discard the poaching liquid.

In a small pan, heat 1 T. of olive oil and add the shallot.  Season with salt and let the shallot soften for 3-4 minutes.  Cool completely.

In a bowl, combine the cooled shallot, lemon zest and juice, sour cream, capers, fresh horseradish, Greek yogurt, chives, and ground spices.  Flake the smoke salmon and add it the mixture.  Flake the salmon fillet, discarding the skin, and add it to the bowl.  Season with salt and pepper to taste.  Spoon the mixture into small mason jars or airtight containers and refrigerate.  Serve with crackers or toast.