Salmon Rillettes With Tomato Salad Recipe

Name: Salmon Rillettes With Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot, minced; 2 tablespoons extra-virgin olive oil; 1/2 pound salmon fillet, skin removed, cut into 4 pieces; Kosher salt and freshly ground pepper; 2 tablespoons dry white wine; 1/4 pound smoked salmon; 1 stick unsalted butter, cut into pieces and softened; 1 tablespoon fresh lemon juice; 1/4 teaspoon freshly grated nutmeg; 1 pound grape tomatoes, halved; 1/4 teaspoon sugar; Kosher salt; 1 tablespoon red wine vinegar; 1 tablespoon dijon mustard; 1/4 cup extra-virgin olive oil; 1/4 cup heavy cream; 2 tablespoons chopped fresh tarragon; 1 tablespoon chopped fresh chives; Freshly ground pepper; Sliced crusty bread, for serving

Servings: persons

1 shallot, minced
2 tablespoons extra-virgin olive oil
1/2 pound salmon fillet, skin removed, cut into 4 pieces
Kosher salt and freshly ground pepper
2 tablespoons dry white wine
1/4 pound smoked salmon
1 stick unsalted butter, cut into pieces and softened
1 tablespoon fresh lemon juice
1/4 teaspoon freshly grated nutmeg
1 pound grape tomatoes, halved
1/4 teaspoon sugar
Kosher salt
1 tablespoon red wine vinegar
1 tablespoon dijon mustard
1/4 cup extra-virgin olive oil
1/4 cup heavy cream
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh chives
Freshly ground pepper
Sliced crusty bread, for serving

1
Prepare the salmon: Cook the shallot with the olive oil in a skillet over medium heat, 2 to 3 minutes.
2
Season the salmon with salt and pepper; add to the skillet.
3
Add the wine, cover and cook over low heat until opaque, 3 to 4 minutes per side.
4
Transfer the salmon to a plate and let the pan juices simmer, 2 minutes.
5
Let cool.
6
Pulse the smoked salmon and butter in a food processor to make a coarse paste.
7
Flake in the cooked salmon; add the pan juices, lemon juice, nutmeg and 1/4 teaspoon salt.
8
Pulse until incorporated.
9
Spoon into a bowl, cover and chill at least 1 hour.
10
Make the salad: Toss the tomatoes, sugar and a pinch of salt in a bowl.
11
In a separate bowl, whisk the vinegar, mustard and 1/2 teaspoon salt, then whisk in the olive oil.
12
Whisk in the cream, tarragon and chives.
13
Toss in the tomatoes and season with salt and pepper.
14
Serve with the salmon rillettes and bread.
15
Photograph by Con Poulos

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 shallot, minced, 2 tablespoons extra-virgin olive oil, 1/2 pound salmon fillet, skin removed, cut into 4 pieces, Kosher salt and freshly ground pepper, and more.

Yes, Salmon Rillettes With Tomato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Rillettes With Tomato Salad

How did you like this recipe?

Frequently Asked Questions